Puree of Peas a la Princesse

Ingredients

• a chicken
• more than three pints of consomme
• a little salt
• black pepper

Method

1. 1

   Boil chicken in consomme until done.

2. 2

   Let cool, cut into pieces.

3. 3

   Make puree of peas as before, adding the consomme from the chicken.

4. 4

   Serve with fried bread squares.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 9. The excerpt below is the record exactly as published.

black pepper, a little salt, and an eighth of a pint of Worcestershire sauce. Stir from the bottom so as to avoid burning, and simmer gently until the potatoes are thoroughly done. When the chowder begins to boil, you may add boilmg water if you find it too thick. Five minutes before serving, add half a lemon sliced thin. 54. Olla Podrida (Spanish Soup). Put in a saucepan two pounds of beef, a pint of dwarf or chick peas, which you have previously soaked in water for six hours. Then blanch in boiling water for twenty minutes half a pound of bacon and half a pound of raw ham, which add to the other ingre- dients, with enough water to cover them. Skim care- fully, and, after boiling gently two hours, add a fowl, a carrot, an onion, a clove of garlic, two cloves, and two bay-leaves, which inclose in some branches of parsley, tying all together. Boil again for an hour, adding two smoked sausages (choricos), which may be found at any Italian grocery, and a cabbage pre- viously blanched. Continue boiling gently for two hours ; soak a pinch of saffron in water, strain it into your soup on the fire, and boil thirty minutes longer, until the ingredients become yellow. Strain your soup, remove the meats, drain, arrange as neatly as possible on a dish, and serve with the soup. 55. Bouillabaisse a la Marseillaise. Put 3 26 FRENCH DISHES. into a saucepan an onion chopped very fine, with a tablespoonful of oil. When beginning to color slight- ly, cut in slices half a pound of pike, the same of perch, flounder, eel, and lobster, which wash and clean well. Place them in a saucepan with parsley, two chopped cloves of garlic, some pepper and salt, a little nutmeg, and a pinch of saffron, which mix in two tablespoonfuls of water, and strain into your saucepan. Moisten with three pints of fish-broth (see Art. 4), two tablespoonfuls of oil, and a wine- glass of sherry. Boil on a quick fire for twenty minutes. Take some rather thick pieces of bread, over which pour the liquid in which your fish was boiled, and serve the fish on a separate dish. PUREES. 56. Puree of Sorrel. Proceed as for clear sorrel soup (Art. 12), except with the addition of four yolks of eggs, mixed in a little water, just before serving the soup and when it has entirely ceased boiling. Serve with it some square pieces of bread fried in butter. 57. Cream of Sorrel. Boil one quart of sor- rel, drain it, put it in cold water, and press it through a sieve. Put it in a saucepan with not quite a quart of consomme (stock), and the same of cream ; salt, pepper, and an ounce of butter. Boil for a few mo- ments, and then remove the saucepan to the back of the range. When it has ceased boiling, take the yolks of four eggs, which mix in a little water ; add to your soup, and serve. SOUPS. 27 58. Puree of Green Peas. Take a quart of green peas and put them in a saucepan with boiling water, adding some parsley and a little salt. Boil rapidly, until the peas are thoroughly done, then drain them and remove the parsley. Pound them, and press them through a sieve, and return them to the fire, in a saucepan, with a pint and a half of con- somme and the same of cream. When boiling, add an ounce of butter, a little salt, a pinch of sugar, and serve with small squares of bread fried in butter. 59. Puree of Peas a la Princesse. Boil a chicken in a little more than three pints of con- somme (stock, Art. 1). If an ordinary chicken, it will take forty minutes ; if an old one, two hours. After it is done, let it become cold, and cut it in pieces to serve in your soup. Make the pur£e of peas like the preceding ; add to it the consomme- in which the chicken was cooked, and serve with small squares of bread fried in butter. 60. Split-Pea Soup. Take a pint of split peas, which, having washed well, place in a saucepan with an onion, a clove, half an ounce of ham, and two quarts of cold water. Boil until the peas are very soft, press them through a sieve, put them again on the fire, with the addition of an ounce of butter, three pints of consomme* (stock, Art. 1), and serve with some small pieces of bread fried in butter. 6 1. Puree of Lentils. Take a quart of lentils, wash them well, and put them in a saucepan with a slice of lean ham, the carcass of a partridge, a carrot, an onion, a few branches of parsley, a few pieces of 28 FRENCH DISHES. celery, and add three pints of consomme" (stock). Boil until the lentils are thoroughly cooked, drain, remove the ham, partridge, and parsley, press through a sieve, place on the fire again, adding one ounce of butter, boil for a moment, and serve with small squares of bread fried in butter. 62. Puree of White Beans. Take one pint of white beans, which wash well, and boil thoroughly in three pints of consomme (stock, Art. 1). When the beans are done, press them through a sieve, put them again on the fire, adding one ounce of butter, a pinch of sugar, boil for a moment, and serve with small squares of bread fried in butter. This soup can be varied by adding a plateful of string-beans boiled separately with a little salt

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