Puree of Herbs with Vegetables

Ingredients

• Wash a savoy-cabbage, slice it
• two sliced leeks
• a little butter
• four sliced heads of cabbage-lettuce
• one small sliced beetroot
• 1 handful each of borage-leaves
• 1 pinch of chervil
• 1 table-spoonful of flour
• pour in 2qts. of broth
• j pint of cream
• Beat six eggs
• Cut ½ of butter into little bits

Method

1. 1

   Fry cabbage and leeks in butter for one hour.

2. 2

   Add lettuce, beetroot, borage, and chervil.

3. 3

   Sprinkle flour, add broth, and stir until boiling.

4. 4

   Pass through a sieve, add more broth and sugar, and stir until boiling.

5. 5

   Stir in beaten eggs and cream to thicken.

6. 6

   Add butter bits, serve garnished with potato quenelles.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 98. The excerpt below is the record exactly as published.

Puree of Herbs with Vegetables. — Wash a savoy-cabbage, slice it, and put it in a stewpan with two sliced leeks and a little butter ; let them fry gently for one hour, then put in with them four sliced heads of cabbage-lettuce, one small sliced beetroot, 1 handful each of borage-leaves and sorrel, and 1 pinch of chervil. When the Herbs are done, sprinkle over 1 table-spoonful of flour, pour in 2qts. of broth, and stir over the fire till the liquor begins to boil. Pass all through a sieve to make a puree, pour this into another stewpan, add some broth and a little sugar, and stir over the fire till boiling. Beat six eggs and j pint of cream, and stir it into the broth to thicken. Cut fib. of butter into little b

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