Purée of Game is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic garnish or accompaniment of pureed left-over roast or cooked game mixed with a little stock made from the bird's bones and combined with butter, cream and flour to form a thick puree. The full recipe is presented here and I hope you enjoy this classic British version of: Purée of Game.
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This is a classic recipe for a Victorian version of Purée of Game that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 121.—PUREE OF GAME
Proceed as directed for the preparation of purée of fowl, No. 120.
Modern Redaction
Ingredients:
remains of cooked game
1 shallot
1 celery stick
1 small sprig of thyme
140ml stock or water
1 tbsp butter
140ml cream
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
1 tbsp plain flour
Method:
Remove the meat from the game and set aside. Separate the bones and skin, add to a pan along with the shallot, celery, thyme and stock (or water). Bring to a gentle boil and cook until the liquid has reduced to about 50ml. Strain and set aside.
In the meantime, finely chop the meat from the game then pound in a mortar with the butter and 1 tbsp of the stock made from the bones until you have a smooth pulp. Rub this through a fine-meshed sieve then combine in a pan with the cream. Season to taste then beat in the flour. Return to the heat and cook until very hot (but do not allow to boil).
