Purée de Volaille

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a boiled chicken, cut the flesh in small pieces, then pound these in a mortar, adding little by little some Béchamel sauce. Season well with salt and pepper and a pinch of mixed spices. Pass this purée through a fine sieve; it should be very smooth and have the consistency of a purée of vegetables; add a little cream to finish with and warm it up au bain-marie. Serve this, as a luncheon entrée, with poached eggs on it, or if you prefer, around it poached eggs on fried toast.