Pounded Fowl Puree

Ingredients

• lesh from a cold roast fowl
• half its bulk of bread-crumbs
• twelve sweet almonds
• three bitter almonds
• the hard-boiled yolks of four eggs
• as much uncoloured beef stock as you think you will require
• an ounce of butter
• a tablespoonful of flour
• a coffee-cupful of cream

Method

1. 1

   Exclude skin and browned parts from the fowl.

2. 2

   Add half its bulk of soaked bread-crumbs and pound with sweet and bitter almonds and hard-boiled yolks.

3. 3

   Simmer bones in beef stock for 2-3 hours.

4. 4

   Pass the mixture through a sieve, moistening with stock.

5. 5

   Melt butter, stir in flour, add stock, and pounded fowl until exhausted.

6. 6

   Boil, then stir in cream before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 214. The excerpt below is the record exactly as published.

lesh from a cold roast fowl, excluding all skin, and browned parts : add to the meat so obtained, half its bulk of bread- crumbs soaked in stock, and pound both together in a mortar, with twelve sweet, and thi^ee bitter almonds, and the hard-boiled yolks of four eggs. Mash and cast all the bones into as much uncoloured beef stock as you think you will require for eight basins, and let them simmer for two or three hours. Pass your pounded fowl and crumbs through the sieve to get rid of lumps, gristle, &c., moisten- ing it with a spoonful or so of stock to assist the operation. MENU FOR A PARTY OF EIGHT. 383 When near the dinner hour, strain off your stock from the bones, and place it to get cool, removing all the fat that may rise to the surface. Now take a sauce-pan and melt an ounce of butter at the bottom of it, stirring in a table - spoonful of flour ; add a little stock, and work the paste so obtained without ceasing, gradually pouring in stock, and adding pounded fowl, until you have exhausted your supply. Let the puree now come to the boil ; remove the sauce-pan from the fire, and as you pour it into the tureen, stir into it a coffee-cupful of cream, (or that quantity of milk with which the strained yolk of an egg has been mixed) and serve. 2. — Dress your fish in fillets, and bake them in a but- tered dish with a slice of tomato laid fasW^i'^*"' Venetian ^^^^ ^^^h of them, and a little chop- ped parsley and shallot, sprinkled over them. When done, arrange them upon a hot silver dish, and serve with the following green sauce : — Boil a little spinach, and when done, squeeze it through a piece of muslin : save the pulp you obtain for colouring. Now make some melted butter, assisted by a little fish stock made from the trimmings of the fillets and some vege- tables, with a spoonful of chablis or sauterne ; throw into it some finely minced parsley, a very little shallot, some chopped capers, and gherkins, and colour the whole with the spinach-greening. The white fish, the brilliant green sauce, and the scarlet slice of tomato with each portion, present a tasteful combination of colours, which might almost ''tempt the dying anchoret to eat." 3. — Put a pound of the best table rice into a stew-pan with a quart of water, an onion, and with^'prawn's^' °^ '''^ ^"^^ °^^^®^ ^^ clarified suet. Simmer till the rice is soft, yet quite whole. Drain it, and pound it to a paste in a mortar with a table- spoonful of grated Parmesan, some butter, pepper and salt 384 MENU FOR A PARTY OF EIGHT. Stir into this the yolks of three eggs, and powder it with a little spiced pepper. Pass all through the sieve, and pat it to a paste on your pastry slab, about one and a half inch thick. When quite cold, cut it into cylinders two inches long, and an inch and a half in diameter ; e^g and bread-crumb them, fry them, a golden yellow in butter, and let them get cold ; then cut off one end, and scoop out the interior of each cylinder ; fill it with a rich prawn salpicon well diluted with veloitte sauce : fix the end on again with white of egg. Heat in the oven and serve upon a napkin. N.B. — A casserole is literally a sauce, or stew-pan ; the term was originally given to cases made of rice or potato which were moulded on that pattern. 4. — Roast six pigeons early in the day ; pick the meat from them, save the livers, and throw olivet" *"'"'^"""''^' all the bones into a small sauce-pan with some lean bacon, as much stock as you can spare (to the extent of half filling the sauce- pan) some whole pepper, a sliced carrot, a bunch of pars- ley, and a clove of garlic, a muslin bag containing some mixed .sweet herbs, and any scraps of raw meat you may have lying idle. With this make a strong gravy, by simmer- ing it slowly until almost half wasted : now strain the liquor from the various ingredients, and set it to get cool, ^leanwhile, stone a couple of dozen French olives, and par- boil them, skim the fat that may have risen on the top of your sauce, and then add the olives chopped into dice. Let the sauce rest awhile. The meat of the pigeons should now be thoroughly pounded with half its bulk of bread-crumb

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