Puré a la Princesse
From Recipes for high-class cookery, 1912
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 3. The excerpt below is the record exactly as published.
PUR^E A LA PRINCESSE. 1 oz. butter. 1 oz. flour. 1 quart chicken stock. i oz. cooked chicken. 1 gill cream. Lemon juice. Pepper and salt. Melt the butter, add the flour, and cook for a few minutes ; add the stock by degrees, and boil well. Mince, pound, and sieve the chicken. Pour the stock on to it, reheat, and add the cream. Do not boil. BISQUE OF LOBSTER ^ lobster, cooked. 1 quart fish stock. 2 oz. butter. 2 oz. rice-flour. 1 onion. ^ carrot. 1 bay leaf. Sprig of parsley. Cayenne pepper. Salt. Lemon juice. 1 teaspoonful anchovy essence. ^ gill cream, i „ sherry. 1 oz. lobster butter. Remove the meat from the lobster and reserve the best pieces. Wash and break half of the shell. Melt the butter, fry the onion, carrot, bay leaf, and parsley ; add the rice-flour 2 [ 18 ] and the shell. Add the stock by degrees, and the broken pieces of lobster. Simmer for forty minutes, and strain through a hair sieve. Reheat ; add the anchovy essence* cream, and sherry. Whisk in the lobster butter gradu- ally without boiling, and add the remainder of the lobster cut in neat pieces. Lobster Butter. 1 ox. butter. 1 tablespoonful of the live spawn. Pound and rub through a hair sieve. BISQUE OF CRAYFISH. Prepare as lobster bisque, using six cooked crayfish and a little carmine. BISQUE OF OYSTERS. 2 ox. butter. 2 oz. rice-flour. 1 quart fish stock. 2 dozen oysters. 2 yolks of eggs. ^ gill cream.
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