Purée à l’Indienne

Name: Purée à l’Indienne
Ingredients: vegetables; game; lemon-juice; feet; sour apples; calf’s head; parsley; bayleaf; onions; stock; poultry; cooked meat bones; marjoram; thyme; curry; poultry; rice; basil; pieces of game; rice cream; oxtail; herbs; red dry chillies; chutney; marshall’s curry powder; butter

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Take any game or poultry hones for this soup, either raw or cooked, from one and a half to two pounds. Cut up four good sized