Potage à la Purée de Perdrix à la Dauphine

Ingredients

• 1 ounce butter
• 2 tablespoonfuls fine-cut onion
• the same of raw smoked ham
• 1 pound shank of beef
• the same of veal
• 1/2 pound large chestnuts
• 1/2 teaspoonful grated nutmeg
• 1/2 tablespoonful butter
• 1/2 tablespoonful flour
• 3 pints white bouillon
• the yolks of 2 eggs
• 1 cup of cream

Method

1. 1

   Melt butter in a large saucepan; add onion, ham, carrot, leek, and celery; stir until brown.

2. 2

   Add chopped beef and veal, cover with cold water, and boil for 2 hours.

3. 3

   Remove breast from roasted prairie hen, chop, and pound fine; add bouillon and press through a sieve.

4. 4

   Add remaining hen pieces and gravy to the saucepan, boil for 1 hour.

5. 5

   Boil chestnuts for 15 minutes, shell, return to saucepan, cover with bouillon, and cook until tender.

6. 6

   Strain soup, remove fat, return to heat.

7. 7

   Melt butter, add flour, cook, and stir for 2 minutes; add to soup and boil for 10 minutes.

8. 8

   Mix hen and chestnut purée, add to soup, boil briefly, strain, and serve with fried bread squares.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 33. The excerpt below is the record exactly as published.

1 ounce butter in a large saucepan ; add 2 tablespoonfuls fine-cut onion, the same of raw smoked ham, carrot, leek, and celery ; stir this over the fire till brown, but do not let it burn ; then add 1 pound shank of beef, the same of veal, both chopped into small pieces ; cover with cold water and boil 2 hours. Bemove the breast from a roasted prairie hen, chop and pound it fine ; add some of the bouillon from saucepan ; press it through a sieve ; cut the re- maining hen into pieces, add it with the gravy (if there is any) to the saucepan, and boil 1 hour. In the meantime boil Vg pound large chestnuts in water 15 minutes ; take them out, remove the shell ; return the chestnuts to saucepan, cover with bouillon and cook till tender ; then press them through a sieve ; 20 minutes before serving strain the soup, remove the fat, return it in saucepan to the fire ; melt % tablespoonf ul butter, add Vs tablespoonf ul floor, cook and stir 2 minutes ; add it to the soup and boil 10 minutes ; then add Ys teaspoonf ul grated nutmeg, and if necessary little salt ; mix the prairie-hen puree and the chestnut pur6e together, add them to the soup, boil a few minutes ; then strain through a sieve, and serve with small squares of bread fried in butter. In place of prairie hens 3 pigeons or 6 birds may be taken. Potage h, la Pur6e de Pols Terts.— Boil 1 quart shelled green peas in salted water ; drain and press them through a sieve ; mix the pea pur6e with 3 pints white bouillon, and strain through a sieve ; return the soup in saucepan to the fire ; mix Yt tablespoonf ul flour and Yt tablespoonful butter, stir for a few minutes over tho fire ; add it to the soup, also Ys teaspoonf ul sugar, and if necessary a little salt ; cook 5 minutes ; add Ys cupful boiled rice, and serve. Potage h la Pnrfie de Yolaille & la Comtesse.— A fine young capon, rolled in buttered paper and roasted till done, is freed from skin and bones ; the meat chopped and pounded fine, with 1 48 SOUPS, BTa oance batter and the yolks of 4 hard-boiled eggs ; 2 slices of Vienna bread are freed from crust and dried in the oven, boiled to a par6e in white bouillon ; then mixed with the capon pur^e and pressed through a sieve ; add 2 quarts white bouillon, seasoned to taste with salt ; then add Ys tablespoonf ul butter, a little nutmeg, and Yt cnp of cream ; let the soup get very hot. One cup of cooked green peas and the same of asparagus tops are put in the tureen, and the soup poured over, then serve. In place of capon a chicken may be used. Potage h la Pnr£e d'Asperges.— Peel 1 bunch of asparagus; cut the tender parts into small pieces ; place them in a saucepan, and cover with boiling water; add 1 teaspoonful salt, cook 15 minutes ; then dram on a sieve. Melt 1 tablespoonf ul butter in a saucepan, add the asparagus, Yt teaspoonful sugar, and Yi teaspoon- ful salt ; cook and stir 6 minutes. In the meantime melt 1 ounce butter in a saucepan, add lYs tablespoonf ul flour, stir for few min- utes ; add 1 cupful chicken broth, 1 cupful cream or milk, a small bouquet, and, if on hand, Ys cupful mushroom liquor, cook 10 minutes ; remove the bouquet, add the asparagus, cook until tender, stirring frequently : press through a sieve ; add 3 pints of chicken broth, and cook few minutes ; then add the yolks of 2 eggs mixed with Yt cup of cream (do not let the soup boil again) ; put 12 small cooked chicken forcemeat balls in the tureen, pour the soup over, and serve. Potage h la Pnr6e de Chonx-flenrs. — Gut the roses from a large head of cauliflower ; wash and put them in a saucepan ; cover with boiling water ; add 1 teaspoonful salt, and cook 10 minutes ; then drain in a sieve. In the meantime melt 1 ounce butter, add 1 tablespoonf ul flour, stir and cook for few minutes ; then add 1 cup of chicken broth, 1 cupful cream, a small bouquet, and, if handy, a little mushroom liquor ; season with Ys teaspoonful salt, and boil 10 minutes ; remove the bouquet, add the cauliflower roses, and boil till soft, stirring frequently ; press through a sieve into a clean sauce* SOUPS, Etc. 49 pan ; add 3 pints of chicken broth, and boil few minutes ; then add the jolk of 2 eggs, mixed with y, cup cream ; if necessary add more salt. Serve with toasted bread cut into strips. Potage d'Abatis de Dinde k la Bnsse.— Put the giblets, neck, and well-cleaned feet of 2 ducks or a turkey into boiling water, cook 3 minutes; remove; rinse off with cold water; melt 1 table- spoonful butter

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