This is the debt I pay Just for one riotous day, Years of regret and grief. Sorrow without relief. Pay it I will to the end-- Until the grave, my friend, Gives me a true release-- Gives me the clasp of peace. Slight was the thing I bou... Read more of The Debt at Martin Luther King.caInformational Site Network Informational
Privacy
Home Recipes Cook Books Food Categories Featured

Puree of Venison

(Soups And Chowders) - (Joe Tilden's Recipes For Epicures)







Cut up the remains of venison that had been roasted for a former
dinner, put a few slices of ham into a stew pan, then the venison, two
whole onions, a blade of mace, two quarts of stock, and a small piece
of a sprig of thyme, parsley, and two cloves. Set it on the stove to
simmer, two hours or more. Strain it off, and pull all the meat to
pieces. Pound it with the lean ham that was boiled with it, the crust
of two French rolls which has been soaked in consomme. Rub the whole
through a colander with a glass of claret or port and enough consomme
to bring it to the consistency of cream. Put it back on the fire in
a double boiler. Stir a little butter into it, and serve with bread
fried in dice.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1388 times.

Home Made Cookies.ca