A White Cullis

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Piece of Veal, cut it into small Bits, with some thin Slices of Ham, and two Onions cut into four Pieces; moisten it with Broth, seasoned with. Mushrooms, a Bunch of Parsley, green Onions, three Cloves, and so let it stew. Being stewed, taking out all your Meat and Roots with a Skimmer, put in a few Crumbs of Bread, and let it stew softly: Take the White of a Fowl, or of a Couple of Chickens, and pound it in a Mortar. Being well pounded, mix it in your Cullis; but it must not boil, and your Cullis must be very white; but if it is not white enough, you must pound two Dozen of Sweet Almonds blanched, and put into your Cullis; then boil a Glass full of Milk, and put it in your Cullis: Let it be of a good Taste, and strain it off; then put it in a small Kettle, and keep it warm. You may use it for white Loaves, white Crust of Bread, and Bisquets.