Chapter XI · Hors-d’Œuvres · No. 296
296—Game Cream
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 296, p. 141. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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