Purée of Game

Ingredients

• a knuckle of veal
• some partridges
• some rabbits
• some carrots
• some onions
• some celery
• some crumb of bread
• some of the stock
• salt

Method

1. 1

   Boil the partridges, rabbits, and veal in stock.

2. 2

   Once boiled, add carrots, onions, and celery.

3. 3

   Remove meat from bones, pound with soaked bread, pass through a tammy, moisten with stock, and warm without boiling.

4. 4

   Serve in a soup-tureen over fried bread.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 115. The excerpt below is the record exactly as published.

Purée of game, Soles en matelote normande, Soles à la normande, £ntre-côtes de bœuf à la bordelaise, Ribs of beef à la bordelaise. Petits oiseaux rôtis à l’italienne, Small birds roasted à l'italienne. Céleri au jus. Stewed celery. Blanc-manger aux pistaches. Pistachio nut blanc-mange. Purée of game. Boil some partridges, rabbits, and a knuckle of veal in a stock-pot with stock ; as soon as it boils, add some carrots, onions, and celery ; when the game is thoroughly cooked, pull all the meat off the bones, and pound in a mortar with some crumb of bread which has been soaked in the stock; pass through a tammy, moisten the purée with some of the stock in which the game was boiïled, and warm for a few minutes without letting it boil Pour into a soup-tureen on to fried bread. Ribs of beef à la bordelaise, Cut the ribs into slices about two inches thick, beat them, sprinkle with pepper and salt

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