Puree d la Uuocelle

Ingredients

• 6 or more mushrooms
• 3 shallots
• a few sprigs of parsley
• 1 truffle
• 2 oz. of butter
• 2 oz. of finely chopped cooked ham
• a glass of white wine
• a little stock
• pepper
• salt
• nutmeg
• a small suspicion of garlic
• a little powdered bay-leaf
• four tablespoonfuls of Allemande sauce

Method

1. 1

   Chop the mushrooms, shallots, parsley, and truffle.

2. 2

   Melt the butter in a stewpan, add the ham and the chopped ingredients, stir over the fire for a few minutes, moisten with white wine and a little stock, season with pepper, salt, nutmeg, garlic, and bay-leaf.

3. 3

   When well reduced, stir in the Allemande sauce, boil again, and serve as required.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 142. The excerpt below is the record exactly as published.

Puree d la Uuocelle. — Chop 6 or more mushrooms, 3 shallots, a few sprigs of parsley, and 1 truffle. Melt 2 oz. of butter in a stewpan, add 2 oz. of finely chopped cooked ham and the above- named ingredients, stir over the fire for a few minutes, moisten with a glass of white wine and a little stock, < season with pepper, salt, nutmeg, and a small suspicion of garlic, also a little powdered bay-leaf ; when well reduced stir in four tablespoonfuls of Allemande sauce

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