Purée of Vegetables

Ingredients

• four carrots
• two turnips
• one onion
• two leeks
• two heads of celery
• three ounces of butter
• half a pint of broth
• two or three slices of crumb of bread
• a little sugar
• a little white pepper
• a little grated nutmeg
• half a pint of Espagnole sauce
• a tablespoonful of essence of chicken

Method

1. 1

   Slice the vegetables, wash and strain them.

2. 2

   Fry in butter until brown, add broth with soaked bread, sugar, white pepper, and nutmeg.

3. 3

   Boil until cooked, pound in a mortar, return to stewpan with Espagnole sauce and essence of chicken, boil again, and pass through a sieve before serving.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 48. The excerpt below is the record exactly as published.

pur£e of vegetables. Slice the red part of four carrots, two turnips, one onion, two leeks, and two heads of celery ; wash and strain the lot properly, then pour them into a stewpan with three ounces of butter, fry till of a nice brown colour ; add to it half a pint of broth in which two or three slices of crumb of bread have been soaking, together with a little each of sugar, white pepper, and grated nutmeg ; boil on a good fire till the vegetables are well cooked, then pound them in a mortar, and return the pur<5e to the stewpan, with half a pint of Espagnole sauce and a tablespoonful of essence of chicken, boil again for a few minutes, and pass through a sieve in the usual way before serving. 281. pur£e of potatoes. Feel, wash, and cut in slices two pounds of potatoes; cook them in a saucepan with a little salt water. When cooked, strain off the water through a colander and return the potatoes into the saucepan with four ounces of butter, a little sugar, and half a pint of cream or milk ; stir well on the fire, and boil, then rub through a sieve into the saucepan again, add a little more butter, together with a gill of hot chicken gravy, mix well on the fire, and serve. 232. PUR^E of green PEAS. Cook in plenty of salt water with a few branches of mint one quart of fresh shelled peas in a covered stewpan. When cooked, strain off the water through a colander, thi-ow the mint away, pound the peas in a mortar or rub them through a sieve, return the pur^e to the stewpan with no PRACTICAL HOUSEHOLD COOKERY. two ounces of butter, half a pint of Bechamel sauce or good gravy, and a piece of sugar, mix well, set to the boil, and serve. 2SS. PUR^E OF DRY PEAS. Soak in plenty of water a quart of dry peas for about ten hours, strain off the water in which the peas have soaked, boil them as in No. 232, but with less salt, add a " bouquet garni," a piece of sugar, pepper, grated nutmeg, and a slice of the crumb of bread. When well cooked, strain off the water, throw the " bouquet " away, pound the peas and bread in a mortar, return the pur^ to the stewpan on the fire, add a gill of Espagnole sauce ; stir and mix well, set to the boil, pass through a sieve in the usual way, and serve. 284. PUR^E OF LENTILS. Proceed for this purfe exactly as for the pur^e of dry peas. 286. PURJ^E OF TURNIPS. Fry in butter eight large turnips, cut in small slices, after having been blanched in the usual way for five minutes ; then add a gill of veal broth or some good gravy, a piece of sugar, and two slices of crumb of bread, boil gently till well cooked, skim it carefully, and pound it in a mortar ; return the puree to the stewpan with half a pint of B^hamel sauce ; stir well, and boil, then pass it through a sieve into the stewpan, and just before serving add half a gill of hot gravy with an ounce of butter, stir well on the fire till mixed, and serva PRACTICAL HOUSEHOLD COOKERY. iii 236. Celery, Carrots, French Beans, Endive, Cauliflower, and Spinach are made into purees in the same manner as the above. 287. PURJ^E OF CHESNUTS. Cook and peel two pounds of chesnuts in the same way as in No. 51, but finishing the cooking in water instead of broth ; then strain and pound them in a mortar, return the pur^e to the stewpan on the fire with half a pint of Espagnole sauce, stir, and boil ; rub the pur^e through a sieve into the stewpan again on the fire, add an ounce of butter and a gill of cream, mix well whilst on the fire, and when hot serve. 238. PUR£E of sorrel. Pick and wash well in two or three waters three pounds of sorrel; drain off the water; melt in a stewpan two ounces of butter, put the sorrel in and cover the stewpan on the fire for a few minutes; stir afterwards with a wooden spoon on the fire till the sorrel is soft or melted, when it must be turned over into a hair sieve to drain. Meanwhile fry in the same stewpan with two ounces of butter an onion shred very fine, till of a nice brown colour ; then add a tablespoonful of flour, a little grated nutmeg

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