Cream of Game

Ingredients

• half a boiled game
• three pints of white broth
• one cupful of raw rice
• one bouquet
• half a tablespoonful of salt
• twelve whole peppers
• three cloves
• half a cupful of cream
• two tablespoonfuls of small pieces of cooked game
• croutons souffles instead of the game

Method

1. 1

   Prepare similarly to Cream of Chicken, using game instead of chicken.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 101. The excerpt below is the record exactly as published.

twelve whole peppers. Cook for forty-five 'minutes; then rub through a sieve, add two ounces of good butter, and half a cupful of cream, and serve with sippets of fried bread. Should water be used instead of broth, taste before serving to see if sufficiently seasoned. 77« Cream Of Barley. — Moisten half a pint of well-washed barley with one quart of white broth (No. 99), adding a bouquet (No. 254), and one whole onion; boil in the saucepan on the stove for forty-five minutes, and season with half a tablespoonful of salt and a teaspoonful of pepper. Strain through a coarse colander, and removing the bouquet, serve with a thickening made of a cupful of cream and the yolks of two raw eggs, and a handful of sippets of bread fried in butter. 78. Cream of Bice. — Same as for No. 77, using rice instead of barley, and letting it cook thirty minutes. 79. Cream of Sorrel,— Steam three good handfuls of well-cleaned sorrel with one ounce of butter. After cooking ten minutes, rub through a sieve into a saucepan; add a quart of white broth (No. 99), and one pint of bechamel sauce (No. 154); season with half a tablespoonful of salt and a teaspoonful of pepper and let boil for fifteen minutes. Thicken the soup before serving with half a cupful of cream and the yolks of two raw eggs well beaten together, adding six slices of bread. 80. Cream of Sorrel and Rice. —The same as for No. 79, adding three tablespoonfuls of raw rice, and cooking for twenty minutes longer. 81. Cream of Sorrel, fermiere.— Steam three good handfuls of well- cleaned sorrel with one ounce of butter for ten minutes, and then strain it as for the above. Moisten with three pints of broth (No. 99), adding one more ounce of butter, one sliced, raw potato, two leeks cut in small squares, half an onion, also cut, half a tablespoonful of salt, and a II 1 62 THE TABLE. teaspoonfial of pepper. Cook well for thirty minutes, and serve with six slices of bread, but add no thickening. 82. Cream of Chicken.— Pound half a boiled chicken in a mortar, then put it in a saucepan, and moisten with three pints of white broth (No. 99), adding one cupful of raw rice, one bouquet (No. 254), half a tablespoonful of salt, twelve whole peppers, and three cloves. Boil thoroughly for thirty minutes; then strain through a fine sieve; put in half a cupful of cream, and serve with two tablespoonfuls of small pieces of cooked chicken in the tureen, or croutons souffles instead of the chicken. 83. Cream of Game. — The same as for No. 82, using game instead of chicken; the same quantity of each being needed. 84. Cream a PAllemande.— Heat half a pint of mirepoix (No. 138) in a saucepan with one ounce of butter, adding two tablespoonfuls of flour, and moistening with three pints of white broth (No. 99); season with half a tablespoonful of salt and three cloves. Boil for thirty minutes, then strain, and after adding an ounce of good butter, serve with two ounces of very finely cut noodles (No. 1182) which have been previously boiled in salted water. 85. Cream of Turnips. — Put three medium sized cut-up raw turnips in a saucepan with one ounce of butter; steam them for thirty minutes, then add one pint of good bechamel sauce (No. 154); rub through a sieve and moisten with one quart of white broth (No. 99); season with a table- spoonful of salt and a teaspoonful of pepper. Heat it while stirring con- tinually, and serve with half a cupful of cream

Cook this with the app: pantry check, scaling, and the assistant.