Puree Bretonne

Ingredients

• one pint of dried white beans
• one quart of white broth (No. 99)
• about two ounces of butter
• half a tablespoonful of salt
• a teaspoonful of pepper
• half a cupful of cream
• six sippets of toast

Method

1. 1

   Prepare as for Puree Jackson, substituting dried white beans for potatoes.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 97. The excerpt below is the record exactly as published.

six sippets of toast. 42. Sorrel With Rice. — The same as for No. 41, using two table- spoonfuls of rice twenty minutes before serving, instead of the asparagus, and omitting the sippets of toast. 43. Puree Jackson. — Cut one pint of potatoes into pieces and cover them with one quart of white broth (No. 99) in a saucepan. Press the broth through a napkin, adding about two ounces of butter and a bouquet (No. 254.) Season with half a tablespoonful of salt and a teaspoonful of pepper, cook well for thirty minutes, then strain the soup, adding half a cupful of cream, and serve with six sippets of toast. Do not let it boil again after the cream has been added. 44. Puree Parmentier.— The same as for No. 43, adding one bunch of cut-up leeks fifteen minutes before serving. 45. Puree Bretonne. — The same as for No. 43, substituting one pint of dried white beans, previously soaked for four hours in cold water, for the potatoes. 46. Puree Fanbonne. — The same as for No. 43, using one pint of lentils instead of potatoes. (Lentils must also be soaked for four hours before using.) Throw in two tablespoonfuls of cooked green peas and a pinch of chopped parsley one minute before serving. 47. Pur£e Crecy. — Steam four medium-sized finely chopped carrots for fifteen minutes in a saucepan, with two ounces of butter ; then moisten with one quart of white broth (No. 99), adding half a cupful of raw rice, one bouquet (No. 254), and half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for thirty minutes, then strain through a fine colander. Finish with half a cupful of cream

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