soup and boil 10 minutes ; then
add Ys teaspoonf ul grated nutmeg, and if necessary little salt ; mix
the prairie-hen puree and the chestnut pur6e together, add them to
the soup, boil a few minutes ; then strain through a sieve, and serve
with small squares of bread fried in butter. In place of prairie
hens 3 pigeons or 6 birds may be taken.
Potage h, la Pur6e de Pols Terts.— Boil 1 quart shelled
green peas in salted water ; drain and press them through a sieve ;
mix the pea pur6e with 3 pints white bouillon, and strain through a
sieve ; return the soup in saucepan to the fire ; mix Yt tablespoonf ul
flour and Yt tablespoonful butter, stir for a few minutes over tho
fire ; add it to the soup, also Ys teaspoonf ul sugar, and if necessary
a little salt ; cook 5 minutes ; add Ys cupful boiled rice, and serve.
Potage h la Pnrfie de Yolaille & la Comtesse.— A fine
young capon, rolled in buttered paper and roasted till done, is freed
from skin and bones ; the meat chopped and pounded fine, with 1
48 SOUPS, BTa
oance batter and the yolks of 4 hard-boiled eggs ; 2 slices of Vienna
bread are freed from crust and dried in the oven, boiled to a par6e
in white bouillon ; then mixed with the capon pur^e and pressed
through a sieve ; add 2 quarts white bouillon, seasoned to taste with
salt ; then add Ys tablespoonf ul butter, a little nutmeg, and Yt cnp
of cream ; let the soup get very hot. One cup of cooked green peas
and the same of asparagus tops are put in the tureen, and the soup
poured over, then serve. In place of capon a chicken may be
used.
Potage h la Pnr£e d'Asperges.— Peel 1 bunch of asparagus;
cut the tender parts into small pieces ; place them in a saucepan,
and cover with boiling water; add 1 teaspoonful salt, cook 15
minutes ; then dram on a sieve. Melt 1 tablespoonf ul butter in a
saucepan, add the asparagus, Yt teaspoonful sugar, and Yi teaspoon-
ful salt ; cook and stir 6 minutes. In the meantime melt 1 ounce
butter in a saucepan, add lYs tablespoonf ul flour, stir for few min-
utes ; add 1 cupful chicken broth, 1 cupful cream or milk, a small
bouquet, and, if on hand, Ys cupful mushroom liquor, cook 10
minutes ; remove the bouquet, add the asparagus, cook until tender,
stirring frequently : press through a sieve ; add 3 pints of chicken
broth, and cook few minutes ; then add the yolks of 2 eggs mixed
with Yt cup of cream (do not let the soup boil again) ; put 12 small
cooked chicken forcemeat balls in the tureen, pour the soup over,
and serve.
Potage h la Pnr6e de Chonx-flenrs. — Gut the roses from a
large head of cauliflower ; wash and put them in a saucepan ; cover
with boiling water ; add 1 teaspoonful salt, and cook 10 minutes ;
then drain in a sieve. In the meantime melt 1 ounce butter, add 1
tablespoonf ul flour, stir and cook for few minutes ; then add 1 cup
of chicken broth✪ Potage à la Purée de Choux-fleurs, 1 cupful cream, a small bouquet, and, if handy, a
little mushroom liquor ; season with Ys teaspoonful salt, and boil 10
minutes ; remove the bouquet, add the cauliflower roses, and boil till
soft, stirring frequently ; press through a sieve into a clean sauce*
SOUPS, Etc. 49
pan ; add 3 pints of chicken broth, and boil few minutes ; then add
the jolk of 2 eggs, mixed with y, cup cream ; if necessary add more
salt. Serve with toasted bread cut into strips. ✪ Potage d'Abatis de Dinde à la Buisse
Page 34 · 7 recipe records on this page
Presented as published in 1914. 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
soup and boil 10 minutes ; then add 1/3 teaspoonful grated nutmeg, and if necessary little salt ; mix the prairie-hen puree and the chestnut purée together, add them to the soup, boil a few minutes ; then strain through a sieve, and serve with small squares of bread fried in butter. In place of prairie hens 3 pigeons or 6 birds may be taken.
Potage à la Purée de Pois Verts.— Boil 1 quart shelled green peas in salted water ; drain and press them through a sieve ; mix the pea pur6e with 3 pints white bouillon, and strain through a sieve ; return the soup in saucepan to the fire ; mix 1/4 tablespoonful flour and 1/4 tablespoonful butter, stir for a few minutes over tho fire ; add it to the soup, also 1/3 teaspoonful sugar, and if necessary a little salt ; cook 5 minutes ; add Ys cupful boiled rice, and serve.
Potage à la Purée de Volaille à la Comtesse.— A fine young capon, rolled in buttered paper and roasted till done, is freed from skin and bones ; the meat chopped and pounded fine, with 1
ounce butter and the yolks of 4 hard-boiled eggs ; 2 slices of Vienna bread are freed from crust and dried in the oven, boiled to a par6e in white bouillon ; then mixed with the capon purée and pressed through a sieve ; add 2 quarts white bouillon, seasoned to taste with salt ; then add 1/3 tablespoonful butter, a little nutmeg, and 1/4 cup of cream ; let the soup get very hot. One cup of cooked green peas and the same of asparagus tops are put in the tureen, and the soup poured over, then serve. In place of capon a chicken may be used.
Potage à la Purée d'Asperges.— Peel 1 bunch of asparagus; cut the tender parts into small pieces ; place them in a saucepan, and cover with boiling water; add 1 teaspoonful salt, cook 15 minutes ; then drain on a sieve. Melt 1 tablespoonful butter in a saucepan, add the asparagus, 1/4 teaspoonful sugar, and 1/4 teaspoonful salt ; cook and stir 6 minutes. In the meantime melt 1 ounce butter in a saucepan, add 1 1/3 tablespoonful flour, stir for few minutes ; add 1 cupful chicken broth, 1 cupful cream or milk, a small bouquet, and, if on hand, Ys cupful mushroom liquor, cook 10 minutes ; remove the bouquet, add the asparagus, cook until tender, stirring frequently : press through a sieve ; add 3 pints of chicken broth, and cook few minutes ; then add the yolks of 2 eggs mixed witadd 1/4 cup of cream (do not let the soup boil again) put 12 small cooked chicken forcemeat balls in the tureen, pour the soup over, and serve.
Potage à la Purée de Chou-fleur. — Cut the roses from a large head of cauliflower ; wash and put them in a saucepan ; cover with boiling water ; add 1 teaspoonful salt, and cook 10 minutes ; then drain in a sieve. In the meantime melt 1 ounce butter, add 1 tablespoonful flour, stir and cook for few minutes ; then add 1 cup of chicken broth, 1 cupful cream, a small bouquet, and, if handy, a little mushroom liquor ; season with 1/3 teaspoonful salt, and boil 10 minutes ; remove the bouquet, add the cauliflower roses, and boil till soft, stirring frequently ; press through a sieve into a clean sauce*
pan ; add 3 pints of chicken broth, and boil few minutes ; then add the yolk of 2 eggs, mixed with 1/2 cup cream ; if necessary add more salt. Serve with toasted bread cut into strips.
Records on this page
Potage à la Purée de Perdrix à la DauphinePotage à la Purée de Choux-fleursPotage à la Purée de Pois TertsPotage à la Purée d'AspergesPotage à la Purée de Volaille à la ComtessePotage à la DanphinePotage d'Abatis de Dinde à la Buisse