(276). Puree Of Partridges Or Quails A La D'Henin (Puree De Perdreaux Ou De Cailles A La D'Henin)

Boast some partridges; suppress the skin and bones, and pound the meat with one oumce of butter and two gills of veloute (No. 415) for each partridge; press this through a sieve and put it into a bowl with one raw egg-yolk and a litttle nutmeg. Put on the fire to boil, two quarts of thickened game stock; add to it the fragments of birds and a garnished bouquet, some minced carrots and onions. salt and nutmeg; boil on one side of the saucepan only in order to despumate for one hour, then remove all the fat, strain, and return it to the saucepan; at the first boil add the prepared puree, season to taste, then pour the soup into a soup tureen, after straining it through a fine colander, adding a garnishing of hulled barley and some small game quenelles.

(277). Puree Of Pigeons Or Wild Squabs A La Waleski (Puree De Pigeons Ou De Pigeons Ramiers A La Waleski)

Infuse in half a pint of boiling Madeira wine, some thyme, marjoram, basil, cloves, mace, and pepper corns. Roast four pigeons, remove all their meat, and break up the carcasses, putting them into a saucepan with two quarts of broth, adding a quarter of a pound of onions, quarter of a pound of carrots, and two ounces of celery, all finely minced; salt properly, and let boil for one hour, then strain through a napkin, and return it to a clean saucepan to boil and thicken with two tablespoonfuls of fecula diluted in a little cold water. Pound the meat from the birds with eight hard boiled egg-yolks and one ounce of butter, add some of the broth to this puree to dissolve it, then strain it through a tammy, heat it up without boiling, and add to it the Madeira wine infusion after straining it through a napkin; stir in when ready to serve, two ounces of good butter, then pour it into the soup tureen and serve as garnishing, small cream forcemeat (No. 75) timbales No. 5, cut in two crosswise.

(278). Puree Of Potatoes A La Benton (Purge De Pommes De Terre A La Benton)

Mince up three pounds of peeled potatoes; put half a pound of butter into a saucepan, and when warm, add one pound of the white part of leeks minced, and fry them colorless; then add the potatoes, and moisten with six quarts of white broth, and continue to boil until the potatoes are done, and break easily under the pressure of the finger; drain and rub through a sieve with the broth, and some white broth added: season with salt and nutmeg, and put in one pint of veloute (No. 415); return this to the fire, and stir continually till boiling point is reached, then skim and just when ready to serve work into it four ounces of fine butter, stirring well the soup until all the butter is melted. Serve separately round croutons three quarters of an inch, and an eighth of an inch thick, buttered and browned in the oven.

(279). Puree Of Pullet Or Guinea Fowl A La Washburn (Puree De Poularde Ou Pintade A La Washburn)

Roast some small pullets or guinea fowls, remove all the meat, and suppress from this the fat and skin; break up the carcasses and put them into a saucepan with some minced carrots, leeks, a bunch of parsley and bayleaf. Cut half a pound of breast of pork; put two ounces of butter into a saucepan with the pork and fry together for a few minutes, then add the leeks, carrots and bunch of parsley, also the carcasses; moisten with six quarts of beef stock, season with salt, pepper-corns and two cloves, and boil up the liquid, skim off the fat and continue boiling for one hour, then strain through a sieve. Pound the meat taken from the pullets or guinea fowl with twelve hard boiled egg-yolks and two ounces of butter, diluting it with the stock, heat it up and have it boil for a few minutes, season, and stir in four ounces of butter, working it in the soup with a spoon until it is entirely melted, then pour it into the soup tureen and serve the following garnishing separate:

Garnishing

Saute four ounces of chicken livers; pound and press them forcibly through a sieve, adding four egg-yolks and some cooked fine herbs. With this preparation make small half inch diameter balls, roll them in egg and bread-crumbs, and fry them in clarified butter.