Purée à l’Indienne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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 i...
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Stockpot
Ingredients
- marshall’s curry powder
- red dry chillies
- rice cream
- stock
- bayleaf
- parsley
- lemon-juice
- chutney
- oxtail
- pieces of game
- poultry
- rice
- cooked meat bones
- vegetables
- calf’s head
- feet
- game
- basil
- herbs
- thyme
- marjoram
- onions
- butter
- sour apples
- curry
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