A guide to modern cookery

In Part I., Chapter I., of this work I pointed out what thick soups consist of. I likewise touched upon the general rules which should be observed in the preparation of each class of these soups, and showed how most of them could, if necessary, be converted into and served as cullises, purées, bisques, veloutés, or creams. The principles governing these alterations are very simple, and after a moment’s reflection the operator will thoroughly grasp their import. Be this as it may, the reader will find the necessary directions at the end of each recipe that admits of various methods of preparation. With regard to those recipes which are not followed by any directions of the sort referred to, and which I simply class under the name of Potages, these are unalterable preparations which may only be served in accordance with the directions given. This being clear, the reader will understand that I have refrained from repeating the quantities of butter, cream, thickening ingredients, &c., in each recipe. These particulars having been given in Part I., it will be necessary to refer to that part of the book for them. 630—PUREE DE CAROTTES, otherwise CRECY Cut one Ib. of the red part only of carrots into fine slices; chop one onion, and put the whole into a stewpan with a sprig of thyme and two oz. of butter. Stew gently for twenty minutes, and season with a pinch of salt and sugar. Add the thickening ingredient, 1.e., either two oz. of rice or five and one-half oz. of bread dice fried in butter; also add one and onehalf pints of white consommé, and set to cook very gently. Rub through tammy, test the consistence, despumate, and add butter when dishing up. Ordinary garnish: small bread dice fried in butter. Occasional garnish: poached Japanese pearls in the proportion of two tablespoonfuls per quart of the soup. Q This soup may also be prepared as a cream or a velouté a la Nivernaise (see No. 674). 631—PUREE DE CAROTTES AU TAPIOCA, otherwise VELOURS Make one pint of carrot purée as above, and poach two tablespoonfuls of tapioca in a pint of white consommé. When about to serve, and after having buttered the purée of carrots, mix therewith the prepared tapioca. 632—PUREE DE CELERI-RAVE Finely mince one Ib. of celeriac; blanch it; thoroughly drain it, and stew it gently in one oz. of butter. Moisten with one quart of white consommé; add two medium-sized potatoes, minced, and set to cook gently. Rub through tammy; despumate the purée gently for half an hour, and add butter when dishing up. Garnish: small bread dice fried in butter. 633—PUREE DE CHOUX DE BRUXELLES, otherwise FLAMANDE Parboil and drain one Ib. of very fresh Brussels sprouts. Set them to stew gently in three oz. of butter; moisten with one pint of white consommé; for the leason add two medium-sized quartered potatoes, and complete the cooking. Rub the whole through tammy, finish the purée with milk, despumate it in the usual way, and add butter when dishing up. | Garnish with small bread dice fried in butter. 634—PUREE DE CHOUX-FLEURS, otherwise DUBARRY Parboil one lb. of cauliflower divided into bunches. Drain them and put them in a saucepan with one pint of boiled milk and two medium-sized minced potatoes for the thickening. Set to cook gently, rub through tammy, finish with boiled milk, despumate, and add butter. Garnish with small bread dice fried in butter. This soup may also be prepared as a velouté or a cream with small pieces of cauliflower as garnish. 635—PUREE DE CROSNES, otherwise JAPONAISE Parboil and drain one Ib. of well-cleaned stachys. Stew them in one oz. of butter; moisten with one pint of boiled milk or white consommé, according as to whether the purée is to be a Lenten one or not; add two medium-sized minced potatoes, and complete the cooking gently.