Puree of Poultry or Game

Ingredients

• any remains of roast or boiled poultry or game
• an onion
• a teaspoonful of white stock or water
• six tablespoonfuls of milk

Method

1. 1

   Boil bones and skin with onion and herbs until reduced.

2. 2

   Chop meat finely, pound with butter and seasoning, strain through a sieve, and mix with reduced gravy and milk.

3. 3

   Thicken with cornflour cooked in butter.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.

Puree of Poultry or Game. Take any remains of roast or boiled poultry or game that there may be in the larder, carefully free from bones and skin ; put the latter into a sauce- pan with an onion, some mixed herbs (powdered) and a teaspoonful of white stock or water, and boil gently until the liquid is reduced to half the quan- tity. In the meantime chop the meat very finely and put into a mortar with a piece of fresh butter, and salt and pepper to taste, and pound it to a smooth paste, moistening it with a little of the liquor from the bones, &c. Rub the paste through a fine sieve and put in the saucepan with the re- duced gravy strained and six tablespoonfuls of milk

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