Poulet en Puree

Ingredients

• 1/2 lb of minced chicken
• the yolks of three raw eggs
• 2 oz freshly ground almonds
• 1/2 pint single cream
• 1 gill of milk
• 1/2 oz creme de riz
• 3/4 pint of strong chicken stock

Method

1. 1

   Pound chicken smooth, mix with egg yolks, almonds, and cream.

2. 2

   Rub down creme de riz in milk, stir into stock, add chicken mixture, and heat until thick.

3. 3

   Serve garnished with fried oysters.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 72. The excerpt below is the record exactly as published.

Poulet en Puree. — Pound till smooth |lb. of minced chicken (or any white meat), then work into it the yolks of three raw eggs, 2oz. freshly ground (or pounded) almonds, and half pint single cream or new milk; rub down smoothly lfoz. creme de riz, in a gill of milk, and stir it over the fire with three- quarters of a pint of strong chicken stock,

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