Puree Crecy

Ingredients

• ten large French carrots
• three ounces of butter
• one large sliced onion
• the white part of a leek
• two quarts of stock
• season with salt
• pepper
• a little nutmeg
• a dessertspoonful of sugar
• one ounce of fecule or cornflour
• a quarter of a pound of rice

Method

1. 1

   Wash and scrape the carrots, shred off the red part, parboil for five minutes, drain, dry, and put in a stewpan with the butter, onion, and leek; stir over the fire for a few minutes, add stock, season, and simmer until the carrots are done.

2. 2

   Rub through a fine sieve, put on the fire again, add more stock, sugar, butter, and cornflour mixed with milk or water.

3. 3

   Stir well, simmer for fifteen minutes, add boiled rice, skim well, and serve with bread sippets.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 115. The excerpt below is the record exactly as published.

Puree Crecy an Miz. — Wash and scrape ten large French carrots, shred off all the red part, parboil them for five minutes, drain, dry, and put them in a stewpan with three ounces of butter, one large sliced onion, and the white part of a leek ; stir over the fire for a few minutes, add two quarts of stock, season with salt, pepper, and a little nutmeg ; allow it to simmer until the carrots are done. Rub the whole through a fine sieve or tammy. Put it on the fire again, add more stock, a dessertspoonful of sugar, a pat of fresh butter, also one ounce of fecule or cornflour mixed first with a little milk or water. Stir well, allow it to simmer for fifteen minutes, add a quarter of a pound of rice

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