Puree a la Princesse

Ingredients

• One Chicken
• Two ounces of Butter
• One Onion
• A little Mace
• Bay-leaf
• Parsley Stalks
• Twelve White Peppercorns
• Salt
• Two quarts of Veal or White Stock

Method

1. 1

   Cut the fowl in pieces, well wash it, put it in a stewpan previously buttered, with the onion, mace, etc.

2. 2

   Put the lid on, let it cook over the fire ten minutes, taking care that it does not brown; add the stock; simmer this gently one hour.

3. 3

   Next put in a stewpan two ounces of butter and two ounces of flour (Vienna).

4. 4

   When well melted, strain the liquor from the chicken into it, and stir well; let it cook a few minutes; add the juice of half a lemon and half a pint of cream.

5. 5

   Take the best pieces of chicken from the bones, pound in the mortar, add to the stock, and then strain through a tammy-cloth.

6. 6

   This soup must not boil after the chicken and cream is added.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 9. The excerpt below is the record exactly as published.

Puree a la Princesse. Ingredients, One Chicken. Two ounces of Butter. One Onion. A little Mace. Bay-leaf. Parsley Stalks. Twelve White Peppercorns. Salt. Two quarts of Veal or White Stock

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