Prince Albert Soup

Purée à la Prince Albert

Method

Take the giblets, such as gizzards, feet, livers, and the necks, from any game or poultry, clean them thoroughly, and use one pound for each quart of purée, add two onions which have been sliced, six crushed peppercorns, two small or one large carrot, one leek, one turnip, two tomatoes, a little celery, all sliced finely, and a good bunch of herbs, such as thyme, parsley, bayleaf, marjoram, and basil; fry well all the above ingredients in a covered pan with two ounces of butter for fifteen to twenty minutes, then sprinkle in half a tablespoonful of rice cream for each quart of stock, and cover well with any ordinary stock and cook for about one and a half hours, keeping well skimmed while cooking; strain off, remove any meat from the bones and pound it with the vegetables, and pass all through the tammy with the liquor which was strained from the bones. When tammied make quite hot in the bain marie, and for each quart mix together in a basin half a pint of warm cream, two raw yolks of eggs, and half an ounce of butter, and stir it into the soup in the bain marie till it thickens, but do not let the soup re-boil, then strain into the tureen through a strainer, and add half a wineglass of portwine (if liked), and serve with rounds of pancake in it, that are stamped out about the size of a sixpenny piece", or croûtons.

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