Puree Crecy

Ingredients

• four medium-sized finely chopped carrots
• two ounces of butter
• one quart of white broth (No. 99)
• half a cupful of raw rice
• half a tablespoonful of salt
• a teaspoonful of pepper
• half a cupful of cream
• two tablespoonfuls of croutons

Method

1. 1

   Steam carrots with butter, moisten with broth, add rice and seasoning, cook for thirty minutes, strain, finish with cream, and serve with croutons.

As published

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

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, and serve with two tablespoonfuls of croutons

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