Queen’s Cullis

Ingredients

• slices from a fillet of veal
• a few bits of ham
• half a handful of sweet almonds
• a few hard yolks of eggs
• good broth
• a little cream

Method

1. 1

   Prepare a stewpan with veal slices, bits of ham, and roots.

2. 2

   Simmer on a slow fire without catching at the bottom, adding good broth.

3. 3

   Pound one or two breasts of fowl with sweet almonds, hard yolks of eggs, and bread crumbs soaked in broth.

4. 4

   Mix and strain, rubbing hard with a wooden spoon.

5. 5

   Add a little cream to make it whiter.

Nutrition per serving

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 408. The excerpt below is the record exactly as published.

QUEEN’S CULLIS.— Prepare a stewpan with slices from a fillet of veal, a few bits of ham, and roots ; sim- mer it on a slow fire, without catching at the bottom, and add some good broth — good coloured, A fowl may be added to it to increase its strength ; simmer it ; pound one or two breasts of fowl, with half a handful of sweet almonds, scalded, a few hard yolks of eggs, and bread crumbs soaked in broth ; mix altogether in a mortar ; strain, rubbing it hard with a wooden spoon ; add a little cream

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