Fotage a la Tartufe

Ingredients

• the remnants of one or two fowls which have been plainly roasted
• three or four pints of water
• pepper
• and salt
• a grate of nutmeg
• a gill of cream

Method

1. 1

   Simmer fowl remnants with vegetables and water for 4 hours.

2. 2

   Pass through a sieve, adjust consistency with liquor, season, and add fried vegetables.

3. 3

   Boil, add cream, and serve immediately.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 10. The excerpt below is the record exactly as published.

Fotage a la Tartufe (Puree of Chicken). — Take the remnants of one or two fowls which have been plainly roasted, and after having removed all skin, put the meat in a stewpan with a few vegetables (not cut up) and three or four pints of water. Bring to the boil, add three or four slices of crumb of bread, and leave it to simmer for about four hours. Then remove the vegetables and pass the pieces of fowl and the bread through a hair sieve into a large basin. When all has been passed through, add the rest of the liquor or so much as will make the soup of the desired consistency, with pepper and salt, a grate of nutmeg, and sufficient " spinach green- ing " to colour the soup a pale green. Then cut out some carrots and turnips into the shape of peas, fry them in butter with pepper and salt till they begin to take colour, then finish cooking them in a small quantity of stock. Bring the soup to the boil, add a gill of cream

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