Potage à la Purée de Navets & la Crème
From European and American cuisine, 1914
Serves 6
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 31. The excerpt below is the record exactly as published.
Yi teaspoonful nutmeg, and cook 10 minutes ; remove the bouquet, add the celery, boil 10 minutes without covering ; then press through a sieve ; re^ turn the pur6e to saucepan, add 3 pints white bouillon, and boil few minutes ; if necessary add more salt ; add Ya ^^P cream, and serve with crofttons. 44 SOUPS, Etc. Potage k la Pur6e d'Oignons & la Grfime.— Clean and cut 4 large white onions into quarters ; place them with boiling water in a saucepan over the fire and cook 3 minutes ; drain them on a sieye ; return the onions to a saucepan with 1 ounce butter, Y^ tea- spoonful nutmeg, y, teaspoonf ul sugar, Vs teaspoon! ul salt ; cover and cook 8 minutes. Melt % ounce butter in a saucepan, add 1 heaping tablespoonf ul flour, stir for few minutes ; add V/^ pint white bouillon, y, pint of cream, y^ teaspoonful salt, y4 teaspoonful nut- meg, Ys cupful mushroom liquor, a bouquet, and cook 10 minutes ; remove the bouquet, add the onions, and cook till soft, stirring con- stantly; then press through a sieve; return the pur6e to sauce- pan, add 3 pints white broth, y^ cup of cream, and if necessary add more salt; put 12 boiled chicken or veal forcemeat balls in the tureen, and pour the soup over it Potage ft la Purfie de Navets ft la Crfime.— Place 1 pint of fine-sliced white turnips in a saucepan over the fire ; cover with boiling water and cook 5 minutes ; drain them on a sieve. Melt 1 ounce butter in a saucepan, add the turnips, 1 teaspoonful sugar, y, teaspoonful salt, and cook 10 minutes, stirring frequently; then cover with white bouillon, and boil till tender. Melt y, ounce but- ter in a saucepan, add 1 tablespoonf ul flour, stir for few minutes; add y, pint white bouillon, y, pint cream, a small bouquet, if handy little mushroom liquor ; season with y, teaspoonful salt, % teaspoon- ful nutmeg, and cook 10 minutes; remove the bouquet, add the turnips, and cook 10 minutes, without cover ; press through a sieve ; return the pur6e in saucepan to the fire, add 3 pints of boiling white bouillon, and Vg cup of cream ; serve with crofttons. Potage ft la Titricare.— Peel, wash, and cut in slices 8 large potatoes, 1 white onion, 3 stalks of celery ; place this into a sauce- pan with 2 ounces butter ; season with 1 teaspoonful salt, V^ tea- spoonful pepper, the same of grated nutmeg ; set on a slow fire, to simmer gently, stirring occasionally until nearly dissolved into a kind of purSe; add 1 pint white broth, and cook 30 minutes SOUPS, Etc. 45 longer; then rub them through a sieve; return the puree in a saucepan to the fire, adding 2 pints white broth, and boil gently 15 minutes ; add Ys pint boiling cream, a small piece of butter, and a pinch of sugar. Put y, cup of cooked green peas, and the same of asparagus tops in the tureen with the potato balls described below. Potato Balls. — Bake 3 large potatoes, cut them in half and rub through a sieve ; then place the potatoes in a saucepan with Yg ounce butter, and Ys <^up ^^^ cream ; season with salt, pepper, and nutmeg ; stir over the fire till the mixture ceases to adhere to the spoon; then remove it; add the yolks of 2 eggs and the beaten white of 1 ; mold them into small balls like marbles, and drop into boiling salted water ; boil 5 minutes ; remove the potato balls with a skimmer, lay them in the tureen, and pour the soup over it. Potage il la Cr6me d'Orge & la Pnr6e de Tolaille.— Place a saucepan with Ys cup of barley over the fire ; add 1 quart white bouillon and cook till soft; then press it through a sieve. Se- move the meat from a young roasted chicken ; pound the meat very fine and add it to the barley ; chop the chicken bones into pieces, and put the bones with the remnants in a saucepan over the fire ; cover with white bouillon ; as soon as it boils, add 1 leek, 1 onion, and a bouquet; cook 1 hour ; then strain ; add 3 pints of this broth to the chicken and barley, and boil 10 minutes ; then strain through a sieve into a clean saucepan ; return the soup to the fire ; melt Yt tablespoonful butter, add Yi tablespoonful flour, stir for few min- utes; add it to the soup and boil 10 minutes, removing all the scum ; mix the yolks of 2 eggs with Y» cup cream, add it to the soup ; if necessary add little salt The soup should not boil after the eggs are added. Potage k la Pur^e de Tolaille d. la Beine.— Take a well- cleaned plump chicken weighing 3 pounds ; rub Y« tablespoonful salt in and over it ; put 2 thin slices of larding pork over the breast ; roll the chicken in buttered paper ; place it with few thin slices of 46 SOUPS, Bra. larding pork in a roasting pan, adding 1 cup of boiling water ; roast and baste till done, which will take about 1 hour. At the same time place a saucepan with a shank of yeal (about 3 pounds) over the fire ; add the giblets, neck, and the well-cleaned feet of the chicken, cover with cold water ; as soon as it boils add 1 large white onion, 1 leek, a bouquet, and Y^ tablespoonf ul salt ; cover and boil slowly. As soon as the chicken is done take it out of the oven ; free it from the paper ; remove the meat from the breast ; chop the remaining chicken into pieces ; add it to the soup and boil 1 hour. Chop and pound the breast as fine as possible, adding gradually Vt cup cream ; place it on ice ; 20 minutes before serving strain the poup through a nap- kin, return the bouillon to the kettle and place it over the fire. Melt 1 ounce butter
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Cook this with the app: pantry check, scaling, and the assistant.