Meat Purées
| PAGE | |
|---|---|
| Purée of Fowl à la Reine | 73 |
| ” ″ à la Reine Margot | 73 |
| ” Hare | 74 |
| ” Pheasant | 75 |
| ” Rabbit | 75 |
Whenever a piece of meat or fowl is added to a soup, it must be added as late as possible, and the soup must not be allowed to boil after it has been added, or even made very hot. If it boils the purée will curdle. Should it by accident do so, it is possible to remedy it by adding a little more stock to the soup, putting it all through a tammy again, and then warming it gently.