Purees. — The principal foundations of purees are •vegetables, chicken, game, etc. Vegetable purees are thickened by their own farinaceous elements, blended with either milk or stock, and finished with fresh butter ; cream is added in special cases. In cases of non-farinaceous vegetables, potatoes are used, in proportionate quantity, as thickening agent to pro- duce the necessary consistency. For puree of chicken, or other such white soups, rice is cooked with it, the chicken, or what is used, pounded together, reheated, and strained, and more stock added, if necessary ; finished lastly with fresh butter and cream. In making puree of game, lentils or haricots are 70 The New Practical Cookery Guide. cooked in the game stock, the game used having been previously partly roasted or braised. The whole, when done, is pounded, reheated, and strained ; wine should be added, sherry or marsala, claret or port. For fish soups or purees the old process of thicken- ing (panade), which is French bread broken in pieces and simmered in milk to a smooth paste, is now often substituted by a roux or fish veloute. In either case a proportionate quantity of the fillet of fish should be reserved in the raw state first, pounded with a little cream, and added to the soup a few minutes before the final straining, finished with cream lastly. Creams. — Creams differ from the veloute by the V fact that stock is substituted for milk, or partly so, according to the constituents of the soup prepared, and thickened bv the addition of bechamel sauce, finished with cream. A great number of auxiliaries, soups, or potages, are made by the combination of the different elements mentioned, and with careful blending of two or more purees, or creams, etc., an endless variety of delicious soups are obtained. In all cases the point is to follow the technical nature of each element used, and to combine them accordingly with care and clehcacy of taste. Herewith are over four hundred varieties of selected thick soups. The garnish is described on a standard scale, and should be added sparingly, as thick soups require less than consomme ; croutons (sippets), in most cases, are served separate. Veloute, Puree, Creams. 71 Africaine — Cream of rice and chicken, served witli small dice of artichoke fonds and aubergine. Agnes sorrel — Chicken veloute, with puree of mush- room, served with julienne of mushrooms, calf’s tongue, and chicken. Albion — Thick giblet soup, served with pearls of carrots, turnip, peas. Algerienne I. — Cream of Jerusalem artichokes and artichoke fonds, served with dice of fonds. Algerienne II. — Puree of sweet potatoes, filbert flavour, lie with filbert butter. Alsacienne — Puree of potatoes, leeks, cabbage, and turnips, served with croutons. Amazone — Cream of alligator pears and veloute of celerv mixed, croutons. Ambassadeur — Puree of green peas, sorrel, and lettuce, served with rice and shredded lettuce. Americaine — Puree of tomatoes and lobster bisque mixed, lie tapicoa, served with dice of lobster. Andalouse I. — Tomato soup, with vermicelli. Andalouse II. — Cream of rice, with tomato soup, tapioca. Andalouse III. — Tomato soup and soubise mixed, served with rice, dice of tomatoes, and pimentoes. Ardenais — Puree of game and lentils, juniper berry flavour, cream added lastly, fine julienne of game. Argentes — Parmentier mixed with tapioca, cooked in consomme.

AI-modernized reading of the original text

Purees. — The principal foundations of purees are •vegetables, chicken, game, etc. Vegetable purees are thickened by their own farinaceous elements, blended with either milk or stock, and finished with fresh butter ; cream is added in special cases. In cases of non-farinaceous vegetables, potatoes are used, in proportionate quantity, as thickening agent to produce the necessary consistency. For puree of chicken, or other such white soups, rice is cooked with it, the chicken, or what is used, pounded together, reheated, and strained, and more stock added, if necessary ; finished lastly with fresh butter and cream. In making puree of game, lentils or haricots are 70 The New Practical Cookery Guide. cooked in the game stock, the game used having been previously partly roasted or braised. The whole, when done, is pounded, reheated, and strained ; wine should be added, sherry or marsala, claret or port. For fish soups or purees the old process of thickening (panade), which is French bread broken in pieces and simmered in milk to a smooth paste, is now often substituted by a roux or fish veloute. In either case a proportionate quantity of the fillet of fish should be reserved in the raw state first, pounded with a little cream, and added to the soup a few minutes before the final straining, finished with cream lastly. Creams. — Creams differ from the veloute by the fact that stock is substituted for milk, or partly so, according to the constituents of the soup prepared, and thickened by the addition of bechamel sauce, finished with cream. A great number of auxiliaries, soups, or potages, are made by the combination of the different elements mentioned, and with careful blending of two or more purees, or creams, etc., an endless variety of delicious soups are obtained. In all cases the point is to follow the technical nature of each element used, and to combine them accordingly with care and delicacy of taste. Herewith are over four hundred varieties of selected thick soups. The garnish is described on a standard scale, and should be added sparingly, as thick soups require less than consomme ; croutons (sippets), in most cases, are served separate. Veloute, Puree, Creams. Africaine — Cream of rice and chicken, served witli small dice of artichoke fonds and aubergine. Agnes sorrel — Chicken veloute, with puree of mushroom, served with julienne of mushrooms, calf’s tongue, and chicken. Albion — Thick giblet soup, served with pearls of carrots, turnip, peas. Algerienne I. — Cream of Jerusalem artichokes and artichoke fonds, served with dice of fonds. Algerienne II. — Puree of sweet potatoes, filbert flavour, lie with filbert butter. Alsacienne — Puree of potatoes, leeks, cabbage, and turnips, served with croutons. Amazone — Cream of alligator pears and veloute of celerv mixed, croutons. Ambassadeur — Puree of green peas, sorrel, and lettuce, served with rice and shredded lettuce. Americaine — Puree of tomatoes and lobster bisque mixed, lie tapicoa, served with dice of lobster. Andalouse I. — Tomato soup, with vermicelli. Andalouse II. — Cream of rice, with tomato soup, tapioca. Andalouse III. — Tomato soup and soubise mixed, served with rice, dice of tomatoes, and pimentoes. Ardenais — Puree of game and lentils, juniper berry flavour, cream added lastly, fine julienne of game. Argentes — Parmentier mixed with tapioca, cooked in consomme.

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