Puree of Fowl a la Reine

Ingredients

• a chicken
• a quart of consomme
• a carrot
• an onion
• a clove
• a pint and a half of cream
• an ounce of butter
• the yolks of four eggs
• very little nutmeg
• pepper
• salt
• a very little sugar

Method

1. 1

   Simmer chicken with consomme, carrot, onion, and clove for three hours.

2. 2

   Remove chicken, pound meat, and strain soup.

3. 3

   Heat soup, add pounded chicken, cream, seasonings, butter, and yolks mixed with water, then serve.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 11. The excerpt below is the record exactly as published.

a quart of consomme (stock, Art. 1) for about an hour. Press through a sieve. Then boil four ounces of rice, after which drain and put it in cold water for a moment ; drain again, and boil for three quarters of an hour in nearly a quart of consomme. Add the puree of veg- etables, and, when beginning to boil up again, add one ounce of butter, and serve. 66. Puree of Barley. Take half a pound of barley, which boil for about five minutes, then put in cold water. Drain, and add it to three pints of consomme" (stock, Art. 1), boil about two hours, press through a sieve and put back on the fire until it be- gins to boil, adding one ounce of butter and two tablespoonfuls of green peas, previously boiled ; serve. 67. Puree of Celery. Take a bunch of celery, and wash it well ; cut it in pieces and place it in a saucepan with water, a little salt, and boil thoroughly, drain, and put it in cold water. In another sauce- pan put an ounce of butter (which melt), one ounce of flour, salt, pepper, and a very little nutmeg ; mix all together, adding the celery, not quite a quart of consomme" (stock), and the same of cream. Put it 3° FRENCH DISHES. on the fire, taking care to stir until it boils, press through a sieve and again put it on the fire for a mo- ment ; serve. 68. Puree Soubise a la Princesse. Blanch six onions in boiling water, with a little salt, until they become soft. Drain and dry them in a nap- kin. Then put them in a saucepan with an ounce of butter, on a very gentle fire, so that they may only color slightly ; add two ounces of flour, a little salt, pepper, and a very little nutmeg ; moisten with a pint and a half of consomme (stock, Art. i), and the same of cream. When beginning to boil, press through a sieve, heat again on the fire, adding half an ounce of butter, and serve. 69. Puree of Potatoes a la Jackson. Bake in the oven half a dozen potatoes. Take out the inside, which put in a saucepan with an ounce of butter. Mix thoroughly together with a spoon, and season with a little salt, pepper, a pinch of sugar, and a very little nutmeg. Moisten with a pint and a half of consomme" (stock), press through a sieve, put back on the fire, and as soon as beginning to boil add a pint and a half of cream ; heat without boiling, then add four yolks of eggs well mixed in a little water, and serve. 70. Puree of Jerusalem Artichokes. Clean a dozen Jerusalem artichokes, cut them in pieces, and put them in a saucepan with a little butter, salt, and a pinch of sugar. As soon as they begin to color slightly, add a pint and a half of consomme (stock, Art. 1), boil a little longer, and press through SOUPS. 31 a sieve. Put back on the fire until beginning to boil, add an ounce of butter, a pint and a half of cream, and when very hot, without boiling, add the yolks of four eggs, which you have previously mixed well in a little water. You may serve with small squares of bread fried in butter if desired. 71. Puree of Fowl a la Reine. Clean a chick- en, and put it in a saucepan with a quart of con- somme (stock, Art. 1), a carrot, an onion, and a clove. Simmer very gently for three hours ; take out the fowl, cut off the white meat, and pound very fine. Remove the grease carefully from your soup in which the fowl has been cooked, then add the pounded chicken, and put through a sieve. Heat it up again on the fire, add a pint and a half of cream, taking care that it does not boil, add very little nutmeg, pepper, salt, a very little sugar, an ounce of butter, and the yolks of four eggs

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