quarts of water, one carrot, one onion, two ounces of salt pork, six whole
peppers, a bouquet (No. 254), and the bones of one partridge; also half a
tablespoonful of salt✪ Cream of Lentils a la Major-domo. Cook for forty-five minutes, then rub through a sieve;
cut half the breast of a partridge in slices, lay them in the soup-tureen
with an ounce of butter, pour the puree over, and serve with a handful of
fried sippets of bread, suppressing the bouquet.
89. Puree Of Partridge a la Destaing. — Pound in a mortar the bones
of a partridge, and half a pint of puree of chestnuts (No. 131). Put the
whole into a saucepan, and moisten with three pints of white broth (No.
99), one ounce of butter, and half a tablespoonful of salt and a teaspoon-
ful of pepper. Boil for forty-five minutes; then rub through a wire sieve,
adding about an ounce more butter and three tablespoonfuls of cooked
rice just before serving.
90. Pure"e of Partridge a la Oentilhomme. — Pound well the bones of
one of any kind of game, place them in a saucepan, add half a pint of puree
of lentils with three pints of white broth (No. 99), half a tablespoonful of
salt and a teaspoonful of pepper✪ Puree Of Partridge a la Destaing, and one ounce of butter. Boil forty-five
minutes, then rub through a fine sieve, stir well while on the fire, not let-
ting it come to a boil, and finish with one ounce of fresh butter. Serve
with twelve small game quenelles (No. 228).
91. Pure"e of Chestnuts a la Jardiniere. — Place in a saucepan one pint
of puree of chestnuts (No. 131), moisten it with one pint of white broth
(No. 99) and a glassful of Madeira wine; boil for thirty minutes, then put
in a quarter of a carrot, the same of turnip cut with a tin tube, a table-
spoonful of asparagus-tops, six Brussels sprouts, and a piece of cut-up
cauliflower the size of an egg. Boil all together for fifteen minutes, and
serve after seasoning with half a tablespoonful of salt and a teaspoonful of
pepper✪ Puree of Chestnuts a la Jardiniere.
92. Puree Of Beans Soubise.— After soaking a pint of white beans for
four hours, cook them in a saucepan with one ounce of butter and two
sliced onions, and moisten with three pints of white broth (No. 99); season
with half a tablespoonful of salt and a teaspoonful of pepper. Boil for
forty-five minutes; then rub through a fine sieve, and serve with a thicken-
ing of two egg yolks and half a cupful of cream. Add twelve quenelles✪ Puree Of Beans Soubise
to the soup (No. 231), and serve.
93. Potage a la Diplomate. — Blanch a beef palate for two minutes in
boiling water, then scrape it well, drain, cook again for one hour, and then
cut it up in dice shape. Place it in a stewpan with one pint of consomme
(No. 100), half a glassful of Madeira wine, and half a pinch each of salt
and pepper; pour the liquid over and cook for thirty minutes. Now pre-
pare, in another saucepan, one quart of a stock such as clear green .turtle
(No. 1 8), add the beef palates, and twelve chicken quenelles or forcemeat
balls (No. 226) and serve.
94. Potage a la Windsor. — Boil for one hour, in two quarts of white
broth (No. 99) and one quart of water, three calf's feet; when done, bone
and cut them into pieces (they are preferable if cold); moisten with three
pints of their own broth, adding a bouquet (No. 254), half a glassful of
164 THE TABLE.
The table
1889Page 103 · 5 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
quarts of water, one carrot, one onion, two ounces of salt pork, six whole peppers, a bouquet (No. 254), and the bones of one partridge; also half a tablespoonful of salt. Cook for forty-five minutes, then rub through a sieve; cut half the breast of a partridge in slices, lay them in the soup-tureen with an ounce of butter, pour the puree over, and serve with a handful of fried sippets of bread, suppressing the bouquet.
89. Puree Of Partridge a la Destaing. — Pound in a mortar the bones of a partridge, and half a pint of puree of chestnuts (No. 131). Put the whole into a saucepan, and moisten with three pints of white broth (No. 99), one ounce of butter, and half a tablespoonful of salt and a teaspoonful of pepper. Boil for forty-five minutes; then rub through a wire sieve, adding about an ounce more butter and three tablespoonfuls of cooked rice just before serving.
90.Puree of Partridge a la Gentilhomme. — Pound well the bones of one of any kind of game, place them in a saucepan, add half a pint of puree of lentils with three pints of white broth (No. 99), half a tablespoonful of salt and a teaspoonful of pepper, and one ounce of butter. Boil forty-five minutes, then rub through a fine sieve, stir well while on the fire, not letting it come to a boil, and finish with one ounce of fresh butter. Serve with twelve small game quenelles (No. 228).
91. Pure"e of Chestnuts a la Jardiniere. — Place in a saucepan one pint of puree of chestnuts (No. 131), moisten it with one pint of white broth (No. 99) and a glassful of Madeira wine; boil for thirty minutes, then put in a quarter of a carrot, the same of turnip cut with a tin tube, a tablespoonful of asparagus-tops, six Brussels sprouts, and a piece of cut-up cauliflower the size of an egg. Boil all together for fifteen minutes, and serve after seasoning with half a tablespoonful of salt and a teaspoonful of pepper.
92. Puree Of Beans Soubise.— After soaking a pint of white beans for four hours, cook them in a saucepan with one ounce of butter and two sliced onions, and moisten with three pints of white broth (No. 99); season with half a tablespoonful of salt and a teaspoonful of pepper. Boil for forty-five minutes; then rub through a fine sieve, and serve with a thickening of two egg yolks and half a cupful of cream. Add twelve quenelles to the soup (No. 231), and serve.
93. Potage a la Diplomate. — Blanch a beef palate for two minutes in boiling water, then scrape it well, drain, cook again for one hour, and then cut it up in dice shape. Place it in a stewpan with one pint of consomme (No. 100), half a glassful of Madeira wine, and half a pinch each of salt and pepper; pour the liquid over and cook for thirty minutes. Now prepare, in another saucepan, one quart of a stock such as clear green .turtle (No. 1 8), add the beef palates, and twelve chicken quenelles or forcemeat balls (No. 226) and serve.
94. Potage a la Windsor. — Boil for one hour, in two quarts of white broth (No. 99) and one quart of water, three calf's feet; when done, bone and cut them into pieces (they are preferable if cold); moisten with three pints of their own broth, adding a bouquet (No. 254), half a glassful of
Records on this page
Cream of Lentils a la Major-domoPuree Of Partridge a la DestaingPuree of Partridge a la OentilhommePuree of Chestnuts a la JardinierePuree Of Beans Soubise