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.
1 large tender fowl
¹⁄₄ lb. boiled rice
1¹⁄₂ pints water
¹⁄₂ pint cream
Roast the fowl. Cut off all the meat from it. Chop it and pound it. Break the bones and carcase of the fowl. Put them and the skin in a sauce-pan with the water. Bring to a boil and simmer for an hour or two. Skim and strain. Add it to the pounded meat. Pass through a tammy. Add the scalded cream. Season.
Purée of Fowl à la Reine Margot
1 fowl
1 quart water
¹⁄₂ pint cream
3 ozs. pounded almonds
1 tea-cup bread crumbs
Boil the fowl in a quart of water. When the fowl is tender, take it out and set it aside. Skim the broth and pour it into a basin. Cut all the meat off the fowl. Chop it very fine and pound it. Add to it the bread crumbs (which must be very finely grated), and the pounded almonds. Put all through a tammy and add to the broth. Season. Add the boiling cream. The yolks of three eggs can also be added if desired.
1 small hare
1 quart water or consommé
1 small bouquet of herbs
2 ozs. butter
2 ozs. boiled rice
¹⁄₂ pint Sauterne
Skin and clean the hare. Cut it up into small pieces. Melt the butter in a large sauce-pan. Add the pieces of hare to it with a small bouquet of herbs. Fry them a good brown colour. Add the water or stock. Bring to the boil. Simmer an hour-and-a-half. Strain off the broth. Cut off all the meat from the hare. Chop and pound it. Add the rice. Dilute with the broth and pass through a tammy. Heat the purée gently when required, adding the Sauterne. Season. Serve with fried croûtons.
1 pheasant
1 quart stock
3 ozs. boiled rice
1 table-spoon glaze
Roast the pheasant until it is thoroughly done. Cut off all the meat. Set aside the white meat. Put the rest with the bones and stock into a sauce-pan. Bring to the boil and simmer for an hour. Chop and pound the meat. Add the rice to it. Dilute with the strained stock. Pass through a tammy. Add the table-spoonful of glaze. Serve with croûtons.
1 rabbit
1¹⁄₂ pints water
2 ozs. barley or rice (well boiled)
¹⁄₂ pint cream
1 table-spoon brown roux
Roast the rabbit, seasoning it with salt, pepper and nutmeg. When it is done, cut off all the meat. Put the bones with the water to make a stock and simmer an hour or two. Skim and strain. Chop the meat and pound it. When the stock is ready, put it with the meat and barley or rice through a tammy. When ready to serve, heat the purée gently, and add the roux. Season, and add half a pint of scalded cream. Quenelles of rabbit may be served with this purée.