One bundle of asparagus, five ounces 6f butter, one:
and one-half ounces of flour, three pints of white stock, :
one-half pint of cream, one-half saltspoonful of salt✪ Tomato Purée and
the same quantity of pepper.
The asparagus has first to be treated by breaking off.
the tender tips and putting them aside, then blanch the:
remaining pieces in boiling^ water, drain them thoroughly, i
and place them in a saucepan with the butter and flour..
Stir all togefhe*. for five minutes, taking great care to pre-
vent browning, then add the stock and let all boil slowly, .
until the asparagus is tender. When this is accomplished
pass the whole through a fine sieve, and returning it to
the saucepan allow it to simmer for twenty minutes, after'
which add the remaining three ounces of butter. Boil
the cream in a separate saucepan and add just before
TURNIP PUR£^'--P0TA TO PUREE. \ 5
serving. Have ready in a tureen the asparagus tips,
having previously boiled them in salt and water, and
pour over the Puree as soon as the cream has been added
Turnip Fur^e. — Materials to be used in the ioV
lowing quantities :
One and one-half pounds of turnip, one ounce of
flour, three pints of white stock, three ounces of rice, three
ounces of butter, Qne-half pint of double cream, one-half
saltspoonful of salt, and an equal quantity of pepper and
sugar.
Blanch the turnips with plenty of boiling water to
keep them white, then soak them in cold water for on^
hour. Melt in a saucepan two ounces of butter, stir into
this the flour and two pints of the white stock. Stir the
compound now until it boils and then put in the turnips,
pepper, salt and sugar, having well drained and dried the
turnips after taking them from the water. This must
simmer until the turnips are tender, when it should be
passed through a sieve and the remainder of the stock
added, bringing all again to the boiling point. The rice
should now be washed well and boiled in two quarts of
water for twenty minutes, when the water should be well
drained from it and the rice placed in the tureen, the
pur^e poured over it, adding then the cream and the
4'einaining ounce of butter, stirring all until the butter
melts. When it is ready for immediate serving.
Note. — The turnips must be weighed after being pared, and
should always be pared thickly as the outside is always bitter.
• Potato Fur6e. — For this should be furnished : one
pound of potatoes, one Bermuda oaion, two leaves of
celery, one and one-half pint of whole stock, one gill of
16 SOUPS.
single cream, one ounce of butter^ one-half saltq>oonfal
of salt, and the same amount of pepper.
So provided, put into the ^ucepan the potatoes, pared
and sliced, the celery, onion and butter, stirring ail over
the fire for five minutes, taking care thiat they do not dis-
color. Add now one pint of stock, and let it boil slowly
until the potatoes are cooked done, then pass all through
a sieve, using the remaining one-half pint of stock hot, to
prevent the gluten of the. potatoes from stiffening and
clogging in the sieve. The saucepan should then be well
washed and the pur^e returned to it, the cream, pepper
and salt added, and stirred until it boils.
This should be served with fried bread or asparagus
tips, arranging either in the tureen as before directed, and
pouring the pur6e over.
Note. — By single cream, that is meant which arises in twelve
hours. Double cream slrises in twenty-four hours, and cream for but-
ter in forty^eight hours.
General Notes on Pur&s.— These purees are intended to suf-
fice for serving four persons, and the apparent inequality of liquids
used will be found to correspond with the differenl lengths of time for
boiling which is, of course, the reducing process.
If it should happen that the pur^e is thickened unduly by boiling
too quickly, this fault may be remedied by adding mote .of the stock
while it is l>eing passed through the sieve.
Page 8 · 5 recipe records on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One bundle of asparagus, five ounces of butter, one: and one-half ounces of flour, three pints of white stock, : one-half pint of cream, one-half saltspoonful of salt and the same quantity of pepper.
The asparagus has first to be treated by breaking off the tender tips and putting them aside, then blanch the: remaining pieces in boiling^ water, drain them thoroughly, and place them in a saucepan with the butter and flour.. Stir all togefhe*. for five minutes, taking great care to prevent browning, then add the stock and let all boil slowly, . until the asparagus is tender. When this is accomplished pass the whole through a fine sieve, and returning it to the saucepan allow it to simmer for twenty minutes, after' which add the remaining three ounces of butter. Boil the cream in a separate saucepan and add just before
TURNIP PUR£^'--P0TA TO PUREE. \ 5
serving. Have ready in a tureen The asparagus tips, having previously boiled them in salt and water, and pour over the puree as soon as the cream has been added
TTurnip Puree.— Materials to be used in the ioV lowing quantities :
One and one-half pounds of turnip, one ounce of flour, three pints of white stock, three ounces of rice, three ounces of butter, one-half pint of double cream, one-half saltspoonful of salt, and an equal quantity of pepper and sugar.
Blanch the turnips with plenty of boiling water to keep them white, then soak them in cold water for one hour. Melt in a saucepan two ounces of butter, stir into this the flour and two pints of the white stock. Stir the compound now until it boils and then put in the turnips, pepper, salt and sugar, having well drained and dried the turnips after taking them from the water. This must simmer until the turnips are tender, when it should be passed through a sieve and the remainder of the stock added, bringing all again to the boiling point. The rice should now be washed well and boiled in two quarts of water for twenty minutes, when the water should be well drained from it and the rice placed in the tureen, the puree poured over it, adding then the cream and the 4'einaining ounce of butter, stirring all until the butter melts. When it is ready for immediate serving.
Note. — The turnips must be weighed after being pared, and should always be pared thickly as the outside is always bitter.
• Potato Puree.— Forr this should be furnished : one pound of potatoes, one Bermuda onion, two leaves of celery, one and one-half pint of whole stock, one gill of
single cream, one ounce of butter^ one-half saltspoonful of salt, and the same amount of pepper.
So provided, put into the ^ucepan the potatoes, pared and sliced, the celery, onion and butter, stirring all over the fire for five minutes, taking care that they do not discolor. Add now one pint of stock, and let it boil slowly until the potatoes are cooked done, then pass all through a sieve, using the remaining one-half pint of stock hot, to prevent the gluten of the. potatoes from stiffening and clogging in the sieve. The saucepan should then be well washed and the pur^e rereturned to it, the cream, pepper and salt added, and stirred until it boils.
This should be served with fried bread or asparagus tips, arranging either in the tureen as before directed, and pouring the puree over.
Note.— By single cream,, that is meant which arises in twelve hours. Double cream arises in twenty-four hours, and cream for butter in forty-eight hours.
General Notes on Purees.— These purees are intended to suffice for serving four persons, and the apparent inequality of liquids used will be found to correspond with the differenl lengths of time for boiling which is, of course, the reducing process.
If it should happen that the pur^e is thickened unduly by boiling too quickly, this fault may be remedied by adding more of the stock while it is being passed through the sieve.
Records on this page
Turnip PuréePotato PuréeTomato PuréePurée of Green PeasAsparagus Purée