Potage à la Purée de Volaille à la Comtesse

Ingredients

• A fine young capon
• 1 ounce butter
• the yolks of 4 hard-boiled eggs
• 2 slices of Vienna bread
• 2 quarts white bouillon
• 1 cup of cream
• 1 cup of cooked green peas
• 1 cup of asparagus tops

Method

1. 1

   Roast capon in buttered paper until done, remove skin and bones, chop and pound meat fine with butter and egg yolks.

2. 2

   Dry bread in oven, boil in bouillon, mix with capon purée, press through a sieve.

3. 3

   Add bouillon, season with salt, butter, nutmeg, and cream; heat.

4. 4

   Place peas and asparagus in tureen, pour soup over, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 34. The excerpt below is the record exactly as published.

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

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