Puree a la Crecy

Ingredients

• soup stock
• carrots
• corned beef
• a few other soup vegetables
• a small amount of flour or starch

Method

1. 1

   To make the soup, take soup stock and boil carrots and corned beef in it along with a few other soup vegetables for seasoning.

2. 2

   Take out the meat and pass the carrots along with the stock through a sieve.

3. 3

   Skim well, add a small amount of flour or starch thickening to keep the puree from settling to the bottom; season and serve like bean soup, with crusts in the plate.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 307. The excerpt below is the record exactly as published.

Puree a la Crecy (6 qts 36 cents.) Salt mackerel, mustard sauce (4 fish and sauce, 24 cents.) Potatoes a nature!. Chicken, a la Bechamel (5 fowls and sauce, 130 cents.) Roast beef (rib ends 5 lbs 45 cents.) Stuffed shoulder mutton (4 lbs 50 cents.) Curry of veal, a la Calcutta (10 orders, 1 lb and trimmings, 23 cents.) Macaroni, a la Creole (20 orders, 20 cents.) Fried egg plant 15, turnips 4, corn 10, squash 8, potatoes 12 (40 cents.) Astor House pudding (No. 594 doubled; 2a orders, 28 cents.) Covered lemon pie (5 large, thin, 35 cents.) Frozen buttermilk (5 qts frozen, 25 cents.) Fruit cake, jelly cake (2 lbs 20 cents.) Peaches, nuts, cheese, crackers, condi- ments (50 cents.) Milk, cream 50, coffee, tea, sugar, butter, bread 48 (98 cents.) Toted, $6 3-^; 49 persons; 13 cents a plate. 1042— Puree a la Crecy, Soup. or Carrot Crecy, an old French battlefield, after- wards turned into market gardens be- came noted again for the production of the carrot, a vegetable more highly val- ued before the introduction of the beet than it is now, but still one of the main- stays of the French cook. So persistently do these old names cling that but recently a cook contributing a receipt to a New York journal, told his readers to take some Crecy carrots and do thus and so. It is to be hoped they got some. To make the soup, take soup stock and boil carrots and corned beef in it and a few other soup vegetables for seasoning. Take out the meat and pass the carrots alon^ with the stock through a seive. Skim well, add a small amount of flour or starch

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