Purée à l’Indienne


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 onions in thin slices, and two large sour apples not peeled, fry them in a stewpan for twenty minutes with two ounces of butter, a bunch of herbs, basil, marjoram, thyme, bayleaf, and parsley, then mix with them a tablespoonful of lemon-juice, a tablespoonful of chutney, a tablespoonful of Marshall’s curry powder, four red dry chillies and two tablespoonfuls of rice cream; mix with three quarts of stock from cooked meat bones, and when it comes to the boil, skim the stock and let it simmer on gently for one and a half to two hours, then strain and pick the meat from the bones, and pound it up all together with the vegetables in the pan, then mix the stock with it, and rub all through a tammy or fine hair sieve; put the purée into the bain marie to get quite hot, and when ready to serve it may be garnished with pieces of neatly cut calf’s head or feet, or with oxtail, or any pieces of game or poultry cut in neat slices, and with boiled rice as for curry, dished on a plate, on a napkin or dish-paper, and handed.