Potato Purée

Ingredients

• one pound of potatoes
• one Bermuda onion
• two leaves of celery
• one and one-half pint of whole stock
• one gill of single cream
• one ounce of butter
• one-half saltspoonful of salt
• the same amount of pepper

Method

1. 1

   In a saucepan, combine potatoes, celery, onion, and butter, stirring for five minutes.

2. 2

   Add stock and boil until potatoes are cooked.

3. 3

   Pass through a sieve using hot stock to prevent gluten from clogging.

4. 4

   Return to saucepan, add cream, pepper, and salt, and stir until boiling.

5. 5

   Serve with fried bread or asparagus tips.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 7. The excerpt below is the record exactly as published.

one Bermuda onion and a bouquet garn^e, two ounces of butter, one-half pint of cream, two tablespoonf uls of tomato sauce. The beans must have been soaked over night in cold water, and when ready to begin the preparation of the pur^e, the water must be drained off, and the soaked beans put on to boil in the stock. When the stock boils, the vegetables, the bouquet garnee and the butter must be added, and these together allowed to boil for two hours, when it should be taken from the fire and passed twice through a fine sieve. The cream and the tomato sauce should now be put in, also Pur£e of green pea^toma to purAe. 13 the pepper and salt, of which one-half saltspoonful of each is sufficient, and the whole* be brought to the boiling point, great care being taken to take it from the fire the instant this point is reached or the cream will curdle and the dish be spoiled. NoTS.-^To prepare a ' bottqaet gam^ ' tie a morsel of celery and a sprig of thyme into a bay leaf. The small dry white bean, such as is commonly used for baking, may be used in making this puree. Parte of Orean Feaae.— Take for this : One quart of shelled peas, one and one-half pints of white stock, one Bermuda onion, two ounces of butter, three tablespoonfuls of cream, one teaspoonful of sugar, one-half saltspoonf\il of salt and an equal amount of pepper.' Put first the peas, the onion and the stock into a saucepan and boil them together twenty or thirty minutes, after which pass the .whole through a ^ieve, in order that the stock may become smoothly thickened with the peas and the skins removed. Add then to this mixture the cream, the butter and the sugar, and let all be brought to the point of boiling, keeping in mind that the cream has been added and will curdle if permitted to remain upon the fire an instant too long. Season now with the pepper and salt And serve very hot Note — ^The peas for this Put^e should be very young in order that the color of the dish may be a pretty bright green. Tomato Fur^e. — For this provide : One quart of canned tomatoes, one and one-half pints 14 SOUPS, of white stock, two ounces of butter, one ounce of flour,* one teaspoonful of sugar, one gill of cream, one-half salt*, spoonful of salt and as much pepper. In preparing this pur^e begin with boiling the toma- toes and the stock together for three quarters of an hour. ; Pass both then through a iine sieve, and while straining, melt in the saucepan the butter, into which stir the flour, and returning the strained liquor then to the saucepan, stir all together until it boils. Now add the sugar, the pepper and the salt, and pour' the puree into the titreen, after which add the cream, which if otherwise done, will be almost certain to curdle with the sour of the tomatoes. PURfiES.— SECOND DIVISION. Asparagus Fur6e. — For this there will be re^ quired:: One bundle of asparagus, five ounces 6f butter, one: and one-half ounces of flour, three pints of white stock, : one-half pint of cream, one-half saltspoonful of salt and the same quantity of pepper. The asparagus has first to be treated by breaking off. the tender tips and putting them aside, then blanch the: remaining pieces in boiling^ water, drain them thoroughly, i and place them in a saucepan with the butter and flour.. Stir all togefhe*. for five minutes, taking great care to pre- vent browning, then add the stock and let all boil slowly, . until the asparagus is tender. When this is accomplished pass the whole through a fine sieve, and returning it to the saucepan allow it to simmer for twenty minutes, after' which add the remaining three ounces of butter. Boil the cream in a separate saucepan and add just before TURNIP PUR£^'--P0TA TO PUREE. \ 5 serving. Have ready in a tureen the asparagus tips, having previously boiled them in salt and water, and pour over the Puree as soon as the cream has been added Turnip Fur^e. — Materials to be used in the ioV lowing quantities : One and one-half pounds of turnip, one ounce of flour, three pints of white stock, three ounces of rice, three ounces of butter, Qne-half pint of double cream, one-half saltspoonful of salt, and an equal quantity of pepper and sugar. Blanch the turnips with plenty of boiling water to keep them white, then soak them in cold water for on^ hour. Melt in a saucepan two ounces of butter, stir into this the flour and two pints of the white stock. Stir the compound now until it boils and then put in the turnips, pepper, salt and sugar, having well drained and dried the turnips after taking them from the water. This must simmer until the turnips are tender, when it should be passed through a sieve and the remainder of the stock added, bringing all again to the boiling point. The rice should now be washed well and boiled in two quarts of water for twenty minutes, when the water should be well drained from it and the rice placed in the tureen, the pur^e poured over it, adding then the cream and the 4'einaining ounce of butter, stirring all until the butter melts. When it is ready for immediate serving. Note. — The turnips must be weighed after being pared, and should always be pared thickly as the outside is always bitter. • Potato Fur6e. — For this should be furnished : one pound of potatoes, one Bermuda oaion, two leaves of celery, one and one-half pint of whole stock, one gill of 16 SOUPS. single cream, one ounce of butter^ one-half saltq>oonfal of salt, and the same amount of pepper

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