Cullises

Ingredients

• two or three oz. of rice
• three-quarters pint of poultry velouté
• three or four oz. of lentils
• three-quarters pint of game Espagnole
• five oz. of bread
• one good pint of milk
• two or three oz. of butter

Method

1. 1

   For fowl, use rice or poultry velouté; for game, use lentils or game Espagnole; for fish, use a panada of French bread soaked in milk.

2. 2

   Strain and boil while stirring, except for fish cullises which must not boil.

3. 3

   Place in a bain-marie and butter the surfaces.

4. 4

   Complete with butter before serving.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 61. The excerpt below is the record exactly as published.

CULLISES Cullises have for their base either poultry, game, or fish. The thickening ingredients used are :— For fowl, two or three oz. of rice, or three-quarters pint of poultry velouté per lb. of fowl. For game, three or four oz. of lentils, or three-quarters pint of game Espagnole per lb. of game. For fish, a clear panada made up of French bread soaked in boiling salted milk. Use five oz. of bread and one good pint of milk per lb. of fish. Having strained and made up the Cullises, boil them while stirring (except in the case of fish cullises, which must not boil, and must be served as soon as they are made), then place them in a bain-marie and butter their surfaces lest a skin should form. At the last moment complete them with two or three oz. of butter

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