62. Puree of White Beans. Take one pint of white beans, which wash well, and boil thoroughly in three pints of consomme (stock, Art. 1). When the beans are done, press them through a sieve, put them again on the fire, adding one ounce of butter, a pinch of sugar✪ Puree of White Beans, boil for a moment, and serve with small squares of bread fried in butter. This soup can be varied by adding a plateful of string-beans boiled separately with a little salt and a very little soda, after which put in cold water for a moment, and then cut in diamonds. Chop a teaspoonful of parsley, and serve with the string-beans in your soup. 63. Puree of Asparagus. Take a bunch of asparagus, separate the heads from the stalks, wash them, and then boil them with a little salt and a very little soda, after which put them in cold water for a moment. Put into a saucepan one ounce of but- ter, two ounces of flour, a little salt, a pinch of sugar, and add the heads of asparagus, a pint and a half of cream, the same of consomme" (stock, Art. 1). Stir all together until boiling, strain, put back on the fire for a few moments, and, adding an ounce of butter, serve. 64. Puree of Rice. Take half a pound of rice, which wash well in several waters, boil for a few mo- SOUPS. 29 ments, then put in cold water, drain, and place in a saucepan with one quart of consomme" (stock), and boil for about an hour. Press through a sieve, and put back on the fire until it begins to boil, then add one pint of cream and an ounce of butter ; serve. 65. Rice Soup a la Crecy. Take two very red carrots, a turnip, and an onion, which cut in slices, and a clove. Boil these in not quite a quart of consomme (stock, Art. 1) for about an hour. Press through a sieve. Then boil four ounces of rice, after which drain and put it in cold water for a moment ; drain again, and boil for three quarters of an hour in nearly a quart of consomme. Add the puree of veg- etables, and, when beginning to boil up again, add one ounce of butter✪ Puree of Asparagus, and serve. 66. Puree of Barley. Take half a pound of barley, which boil for about five minutes, then put in cold water. Drain, and add it to three pints of consomme" (stock, Art. 1), boil about two hours, press through a sieve and put back on the fire until it be- gins to boil, adding one ounce of butter and two tablespoonfuls of green peas✪ Puree of Barley, previously boiled ; serve. 67. Puree of Celery. Take a bunch of celery, and wash it well ; cut it in pieces and place it in a saucepan with water, a little salt, and boil thoroughly, drain, and put it in cold water. In another sauce- pan put an ounce of butter (which melt), one ounce of flour, salt, pepper, and a very little nutmeg ; mix all together, adding the celery, not quite a quart of consomme" (stock), and the same of cream✪ Puree of Celery. Put it 3° FRENCH DISHES. on the fire, taking care to stir until it boils, press through a sieve and again put it on the fire for a mo- ment ; serve.

AI-modernized reading of the original text

62. Puree of White Beans. Take one pint of white beans, which wash well, and boil thoroughly in three pints of consomme (stock, Art. 1). When the beans are done, press them through a sieve, put them again on the fire, adding one ounce of butter, a pinch of sugar, boil for a moment, and serve with small squares of bread fried in butter. This soup can be varied by adding a plateful of string-beans boiled separately with a little salt and a very little soda, after which put in cold water for a moment, and then cut in diamonds. Chop a teaspoonful of parsley, and serve with the string-beans in your soup. 63. Puree of Asparagus. Take a bunch of asparagus, separate the heads from the stalks, wash them, and then boil them with a little salt and a very little soda, after which put them in cold water for a moment. Put into a saucepan one ounce of butter, two ounces of flour, a little salt, a pinch of sugar, and add the heads of asparagus, a pint and a half of cream, the same of consomme (stock, Art. 1). Stir all together until boiling, strain, put back on the fire for a few moments, and, adding an ounce of butter, serve. 64. Puree of Rice. Take half a pound of rice, which wash well in several waters, boil for a few mo- ments, then put in cold water, drain, and place in a saucepan with one quart of consomme (stock), and boil for about an hour. Press through a sieve, and put back on the fire until it begins to boil, then add one pint of cream and an ounce of butter ; serve. 65. Rice Soup a la Crecy. Take two very red carrots, a turnip, and an onion, which cut in slices, and a clove. Boil these in not quite a quart of consomme (stock, Art. 1) for about an hour. Press through a sieve. Then boil four ounces of rice, after which drain and put it in cold water for a moment ; drain again, and boil for three quarters of an hour in nearly a quart of consomme. Add the puree of vegetables, and, when beginning to boil up again, add one ounce of butter, and serve. 66. Puree of Barley. Take half a pound of barley, which boil for about five minutes, then put in cold water. Drain, and add it to three pints of consomme (stock, Art. 1), boil about two hours, press through a sieve and put back on the fire until it begins to boil, adding one ounce of butter and two tablespoonfuls of green peas, previously boiled ; serve. 67. Puree of Celery. Take a bunch of celery, and wash it well ; cut it in pieces and place it in a saucepan with water, a little salt, and boil thoroughly, drain, and put it in cold water. In another saucepan put an ounce of butter (which melt), one ounce of flour, salt, pepper, and a very little nutmeg ; mix all together, adding the celery, not quite a quart of consomme (stock), and the same of cream. Put it 3° on the fire, taking care to stir until it boils, press through a sieve and again put it on the fire for a moment ; serve.

Records on this page

Puree of Peas a la PrincessePuree of White BeansPuree of AsparagusPuree of AsparagusPuree of RiceRice Soup a la CrecyPuree of Fowl a la ReinePuree of BarleyPuree of Celery

French dishes for American tables