Potage à la Purée de Légumes

Ingredients

• a tea-cupful of rice
• a coffee-cupful of milk
• a handful of jugged French beans
• the yolk of an egg
• butter
• flour
• a pinch of salt
• a few pepper corns
• an anchovy
• a blade of mace

Method

1. 1

   Boil the rice till tender, work it through the soup gravy with butter and flour.

2. 2

   Cut the French beans into dice, stir them into the soup as it thickens, and add milk mixed with the yolk of an egg just before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 258. The excerpt below is the record exactly as published.

tea-cup- ful of rice till tender, work it through Fi^i'ch beaas! ' ^''"^^ ^^^ ^^^^'C = amalgamate the pulp so ob- tained with the soup gravy by butter and flour as described for purees. Cut into dice a handful of jugged French beans, stir the dice into the soup as it thickens, and add a coffee-cupful of milk, with which the yolk of an egg has been mixed, off the fire, just before serving. The milk of a few pounded sweet almonds may be mixed with the rice pulp if the flavour be liked. 2. — This is a very useful recipe, practicable with all „ , „ - ^ fish, which I specially commend to Ragout of pomfret. ' i-, i -i -. n ^ notice. Take a cold boiled pomfret (in this case) remove the skin and cut the fish into * " ilock new potatoes." MENU FOR A LITTLE HOME DLYNER. 467 fillets of a nice length, dust them with pepper and salt, and put them aside. Slice finely half a Bombay onion, and a small carrot, fry the slices, till just colouring, in an ounce of butter, now add a pint of milk and water, two- thirds milk to one-third water, all the fish bones and trimmings, a few pepper corns, an anchovy, a blade of mace, and a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.