Spanish Compote

Ingredients

• the white part of the breast of a fowl
• 2 table-spoonfuls of cream
• 8oz. of ground rice
• 6oz. of caster sugar
• i saltspoonful of salt
• 1 gill of cream

Method

1. 1

   Remove fat and skin from fowl breast, pound in a mortar, add 2 tablespoons of cream, and rub through a sieve.

2. 2

   In a sugar-boiler, combine fowl puree with 8 ounces of ground rice, 6 ounces of caster sugar, 1 saltspoon of salt, and 1 gill of cream.

3. 3

   Stir over heat until firm, then cool.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 455. The excerpt below is the record exactly as published.

Spanish Compote (Branco), and build the caramelled pieces of cake round the branco, sticking them together with apricot mar- malade. Strew cinnamon sugar over the tops of the cakes, pour strongly-flavoured orange syrup round the Compote, and serve. Russian Compote. — Peel and core two large pears and apples, and cut them up into thin slices. Cut up a quarter of a pine- apple, without the peel, also into slices, and divide two or three oranges, without the rinds, into sections, and remove the pips. Arrange these fruits in layers in a Compote-dish, varying them as much as possible, and sprinkling each layer over with sugar flavoured with vanilla. Cover over the dish, pack it in the ice, and let it remain for an hour or so. Drain off the syrup, adding 3 or 4 table-spoonfuls of kirschen- wasser or brandy, pour it over the Compote, and serve. Savoyard Compote. — Blanch some small pears, green almonds, oranges or lemons, and gooseberries ; also blanch some carrots, French beans, cucumbers, and gherkins. Boil the fruit and vegetables in water, cut them in little slices, colour the almonds and the vegetables green, separate the fruits and vegetables, and put them into several little basins, pouring over them syrups at 15deg. Ten hours later drain the syrup off each, mix it, add a little sugar, and boil it, making it 3deg. stronger. As soon as it is a little cooled, pour it on the fruit and vegetables, repeating this operation ten or twelve hours afterwards. Drain, the fruit and vegetables, mix them all up in a large bowl, moisten to height with vinegar syrup, and serve with either roasted meat or game. Spanish Compote. — Remove the fat and skin of the white part of the breast of a fowl, pound it in a mortar, add 2 table-spoonfuls of cream, and rub the paste through a fine sieve on to a plate. Put the fowl puree in a sugar-boiler, and add 8oz. of ground rice, 6oz. of caster sugar, i saltspoonful of salt, and 1 gill of cream

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