Game Cream
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients
4
4 ingredients
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four oz. of cold
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three tablespoonfuls of fresh cream
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two oz. of softened butter
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three tablespoonfuls of whisked cream
Method
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- Pound four oz.
- of cold, cooked game-meat with three tablespoonfuls of fresh cream and two oz.
- of softened butter.
- Rub through a sieve, and finish the preparation with three tablespoonfuls of whisked cream.
Cookware for this recipe
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Whisk
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Sieve