Puree Of Green Peas

Ingredients

• one pint of green peas
• one quart of white broth (No. 99)
• half a cupful of cream
• one ounce of butter
• two tablespoonfuls of sippets

Method

1. 1

   Prepare as for Puree Congee, using green peas instead of red beans and adding cream and butter before serving.

As published

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

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, and serve with two tablespoonfuls of croutons (No. 133). 48. Puree Con<!e — Place in a saucepan on the fire one pint of red beans, previously soaked for four hours in cold water. Moisten with one quart of white broth (No. 99), and add two ounces of blanched salt pork, one onion, one carrot, a bouquet (No. 254), and a teaspoonful of pepper. Cook thoroughly for one hour; then strain, add half a glassful of claret, and then serve with two tablespoonfuls of square croutons of fried bread (No. 133). 158 THE TABLE. 49. Pure*e Of Green Peas. — The same as for No. 48, using a pint of green peas instead of red beans, and adding half a cupful of cream in the place of claret, and one ounce of butter, one minute before serving. 50. 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). Let cook for twenty minutes on a brisk fire. Then strain the tomatoes through a fine sieve into a bowl, add them now to julienne, let all cook five minutes longer; strain the peas fhrough the sieve into the julienne, let the whole come to a boil, and serve in a hot soup-tureen. 51. Printanier Grenat. — Cut into small pieces two carrots, half a turnip, half an onion, two leaves of celery, and two leeks; steam them well for ten minutes in a saucepan with one ounce of butter; then moisten with three pints of consomme (No. 100), adding two tablespoonfuls of rice, half a pinch each of salt and pepper. Cook thoroughly for thirty minutes and five minutes before serving put in one cut-up raw tomato. 52. Printanier Chasseur. — Proceed as for No. 51, only replacing the tomato with half the breast of a cooked grouse, partridge, or any other game, cut into small pieces, and twelve quenelles (No. 221). 53. Paysanne. — Cut in square-shaped pieces two carrots, half a turnip, an eighth of a cabbage, half an onion, one potato, and two leaves of celery. Steam them for ten minutes with two ounces of butter in a saucepan; then moisten with three pints of white broth (No. 99); season with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for thirty minutes, and when serving add six thin slices of bread. 54. Pot-au-Feu. — Family Soup. — Thoroughly wash twice in cold water, either six pounds of brisket or eight pounds of shin of beef. Place it in the stock-pot, and entirely cover with cold water ; place it on the fire, and be very careful, as soon as it comes to a boil, to thoroughly skim off all the scum. Add two medium-sized, sound, well-cleaned carrots, one turnip, one good-sized, well-peeled onion with six cloves stuck in it, and two leeks tied together. Season with two pinches of salt, and eighteen whole peppers; let boil for four hours. Strain either through a napkin or a sieve into a bowl; cut the carrots into round pieces, quarter of an inch thick, turnip the same, as also the leeks; add all these to the broth, and serve with six quarters of toasted rolls. 55. A la Russe. — Cut into pieces one ounce each of lean, raw ham, mutton, beef, and veal; brown them well in. one ounce of butter with the half of a finely shred onion for five minutes. Moisten with one quart of white broth (No. 99)

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