(1) Cook quickly one and one-quarter pints of fresh peas,
just shelled, in boiling, salted water. Drain them, pound them
in a mortar, moisten the purée with one pint of white con-
sommé, and rub it through tammy. Bring it to the proper
degree of heat, and add butter when about to serve. Prepared
in this way, the purée should be of a perfect shade.
(2) Stew one and one-quarter pints of fresh peas in one and
one-half oz. of butter, a little lettuce chiffonade, one and
one-half oz. of the green part of leeks, a pinch of chervil, a
little salt and sugar, and one-seventh pint of water✪ Purée de Pois Frais (Saint-Germain).
Pound the peas as soon as they are cooked, moisten the
purée with one pint of white consommé, and rub through
tammy. Bring the preparation to the proper degree of heat
and add butter at the last moment.
SOUPS 231
Treated thus, the purée will be of a fainter shade than the
preceding one, but its flavour will be more delicate.
Garnish, in both cases, with one and one-half tablespoonfuls
of very green, fine peas, and some chervil pluches. This soup
may also be prepared as a velouté or a cream.
649—PUREE DE POIS FRAIS A LA MENTHE
Make the purée according to one of the above-mentioned
methods, and add to the peas, while cooking, a faggot consist-
ing of three little sprigs of fresh mint. Finish with con-
sommé, and add butter in the usual way.
Garnish with nice peas, as above, and some very tender
mint-leaves, chopped, instead of the chervil pluches.
Remarks Relative to those Soups which have a Purée of
Peas for Base.—A large number of soups may be made from
purées of fresh peas; among others I may mention the follow-
ing, with brief directions as to their constituents and garnish,
viz. :—
650—POTAGE AMBASSADEURS
Purée of fresh peas, quite ready for soup; finish with a small
tablespoonful of sorrel and lettuce chiffonade, and two table-
spoonfuls of poached rice per quart of purée.
651—POTAGE CAMELIA
Prepare this after the recipe of potage Lamballe; finish with
one tablespoonful of a julienne of the white of a leek and one
tablespoonful of white chicken meat, cut julienne-fashion, per
quart of the soup.
652—POTAGE FONTANGES
Purée of fresh peas ready for soup; add two tablespoonfuls
of a chiffonade of sorrel and a pinch of chervil pluches per
quart of the purée, and two tablespoonfuls of poached rice✪ Potage Ambassadeurs.
653—POTAGE LAMBALLE
Half of this consists of a finished purée of peas, and the
other half of tapioca poached in consommé as for the ordinary
“‘ potage au tapioca.”’
654—POTAGE LONGCHAMPS
This is the ‘‘ potage Fontange,’’ kept somewhat clear, and
with a garnish composed of one and one-half oz. of vermicelli,
poached in consommé, and a pinch of chervil pluches✪ Potage Longchamps per quart
of the soup.
BGZ GUIDE TO MODERN COOKERY
655—POTAGE MARIGNY
6 ’
Proceed as for ‘‘ potage Fontange,’’ and add a garnish of
one tablespoonful of peas and one tablespoonful of fine French
beans✪ Potage Marigny cut into lozenges.
656—POTAGE MARCILLY
Half of this consists of a purée of peas and the other half
of a purée of chicken. Prepare these purées in the usual way
and mix them together when about to serve.
Garnish with two tablespoonfuls of Japanese pearls poached
in consommé and twelve small quenelles of chicken forcemeat✪ Potage Marcilly,
in the shape of pearls, per quart of the soup.
657—POTAGE SAINT-MARCEAU
This is an ordinary purée of peas with butter, combined with
two tablespoonfuls of a julienne consisting of the white of a
leek and some chervil pluches✪ Potage Saint-Marceau per quart of the purée.
This list could be considerably lengthened, but what there is
of it amply suffices to show the great number of soups that
may be obtained from the combination of other suitable pro-
ducts with the purée of peas and the modification of the garnish
in each case.
658—PUREE DE POMMES DE TERRE,
otherwise PARMENTIER
✪ Purée de Pommes de Terre, otherwise Parmentier
Page 134 · 11 recipe records on this page
Presented as published in 1909. 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
(1) Cook quickly one and one-quarter pints of fresh peas, just shelled, in boiling, salted water. Drain them, pound them in a mortar, moisten the purée with one pint of white consommé, and rub it through tammy. Bring it to the proper degree of heat, and add butter when about to serve. Prepared in this way, the purée should be of a perfect shade.
(2) Stew one and one-quarter pints of fresh peas in one and one-half oz. of butter, a little lettuce chiffonade, one and one-half oz. of the green part of leeks, a pinch of chervil, a little salt and sugar, and one-seventh pint of water.
Pound the peas as soon as they are cooked, moisten the purée with one pint of white consommé, and rub through tammy. Bring the preparation to the proper degree of heat and add butter at the last moment.
Treated thus, the purée will be of a fainter shade than the preceding one, but its flavour will be more delicate.
Garnish, in both cases, with one and one-half tablespoonfuls of very green, fine peas, and some chervil pluches. This soup may also be prepared as a velouté or a cream.
649—PUREE DE POIS FRAIS A LA MENTHE
Make the purée according to one of the above-mentioned methods, and add to the peas, while cooking, a faggot consisting of three little sprigs of fresh mint. Finish with consommé, and add butter in the usual way.
Garnish with nice peas, as above, and some very tender mint-leaves, chopped, instead of the chervil pluches.
Remarks Relative to those Soups which have a Purée of Peas for Base.—A large number of soups may be made from purées of fresh peas; among others I may mention the following, with brief directions as to their constituents and garnish, viz. :—
650—POTAGE AMBASSADEURS
Purée of fresh peas, quite ready for soup; finish with a small tablespoonful of sorrel and lettuce chiffonade, and two tablespoonfuls of poached rice per quart of purée.
651—POTAGE CAMELIA
Prepare this after the recipe of potage Lamballe; finish with one tablespoonful of a julienne of the white of a leek and one tablespoonful of white chicken meat, cut julienne-fashion, per quart of the soup.
652—POTAGE FONTANGES
Purée of fresh peas ready for soup; add two tablespoonfuls of a chiffonade of sorrel and a pinch of chervil pluches per quart of the purée, and two tablespoonfuls of poached rice.
653—POTAGE LAMBALLE
Half of this consists of a finished purée of peas, and the other half of tapioca poached in consommé as for the ordinary “‘ potage au tapioca.”’
654—POTAGE LONGCHAMPS
This is the ‘‘ potage Fontange,’’ kept somewhat clear, and with a garnish composed of one and one-half oz. of vermicelli, poached in consommé, and a pinch of chervil pluches per quart of the soup.
655—POTAGE MARIGNY
6 ’
Proceed as for ‘‘ potage Fontange,’’ and add a garnish of one tablespoonful of peas and one tablespoonful of fine French beans cut into lozenges.
656—POTAGE MARCILLY
Half of this consists of a purée of peas and the other half of a purée of chicken. Prepare these purées in the usual way and mix them together when about to serve.
Garnish with two tablespoonfuls of Japanese pearls poached in consommé and twelve small quenelles of chicken forcemeat, in the shape of pearls, per quart of the soup.
657—POTAGE SAINT-MARCEAU
This is an ordinary purée of peas with butter, combined with two tablespoonfuls of a julienne consisting of the white of a leek and some chervil pluches per quart of the purée. This list could be considerably lengthened, but what there is of it amply suffices to show the great number of soups that may be obtained from the combination of other suitable products with the purée of peas and the modification of the garnish in each case.
658—PUREE DE POMMES DE TERRE, otherwise PARMENTIER
Records on this page
Purée de Pois Frais (Saint-Germain)Purée de Pois Frais à la MenthePotage AmbassadeursPotage CameliaPotage LamballePotage FontangesPotage LongchampsPotage MarignyPotage MarcillyPotage Saint-MarceauPurée de Pommes de Terre, otherwise Parmentier