White Cullis

Ingredients

• Cut a piece of veal
• some thin slices of ham
• two onions cut in four pieces
• a bunch of parsley
• three cloves
• mace
• half a pound of ground and pounded sweet almonds
• a glassful of boiled milk

Method

1. 1

   Moisten veal, ham, and onions with broth and herbs, stew for three hours.

2. 2

   Remove solids, add bread crumbs, and stew.

3. 3

   Pound fowl white and mix into stock without boiling.

4. 4

   Adjust color with almonds and milk, season, and strain.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 247. The excerpt below is the record exactly as published.

white cullis. White Cullis. Cut a piece of veal into small bits, with some thin slices of ham, and two onions cut in four pieces ; moisten with broth seasoned with mushrooms, a bunch of parsley, green onions, three cloves, and mace, and stew for three hours. Take out all the meats and roots with a skimmer ; put in a few crumbs of bread, and let it stew softly for half an hour. Take the white of a fowl or a couple of chickens, and pound it in a mortar till quite smooth. Mix it in the stock and stew ; it must not boil. Your cullis must be very 619 BANQUETS OF THE NATIONS white, but if it is not white enough add half a pound of ground and pounded sweet almonds, and a glassful of boiled milk

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