Puree Mongole

Ingredients

• half a cupful of dried peas
• two gills of white broth (No. 99)
• one medium-sized sound carrot
• one small turnip
• one leek
• half an ounce of butter
• a quarter of an ounce of butter
• one pinch of salt
• half a pinch of pepper
• one gill of white broth (No. 99)

Method

1. 1

   Boil dried peas in broth, prepare julienne vegetables, cook tomatoes, strain, and serve in a hot soup-tureen.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 98. The excerpt below is the record exactly as published.

Puree Mongole. — Boil in a saucepan half a cupful of dried peas in two gills of white broth (No, 99), for one hour; if fresh peas, half an hour will be sufficient. Cut up in julienne shape, one medium-sized sound carrot, one small turnip, and one leek ; place them in a saucepan with half an ounce of butter on the hot stove, cover the pan, and let simmer for five minutes. Peel two good-sized ripe tomatoes, cut them into quarters, put them in a saucepan with a quarter of an ounce of butter ; season with one pinch of salt and half a pinch of pepper, add one gill of white broth (No. 99)

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