 |
 |
Free Books / Cooking / The Modern Cook / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Purees Of Vegetables. General For Soups. Part 2 |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / The Modern Cook / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Purees Of Vegetables. General For Soups. Part 2 |
|
||
|
||||
|
|
|
||
|
||||
This section is from the book "The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches", by Charles Elme Francatelli. Also available from Amazon: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.
Follow the foregoing instructions, taking care, however, to substitute green split-peas for yellow. When the puree is ready, in order to give it as much as possible the appearance of having been made with green peas, mix in with it some extract of spinach,* adding two small pats of butter and a little sugar. Serve separately some mint in powder, and Conde crusts on plates.
Take one quart of red haricot beans, and having put them to soak the overnight, drain off the water on the following morning; put the beans into a small stockpot, with carrots, celery, an onion stuck with three cloves, and a knuckle of raw ham ; add three quarts of good stock, and set the whole on the stove-fire to simmer gently for about four hours. Then remove the carrot, celery, onion, and the ham; drain off the broth from the beans, and pound them in a mortar, after which place them in a steepan, add the broth, and then pass the puree through the tammy-cloth in the usual manner; it should then be poured into a soup-pot, and if too thick to clarify, a little broth should be added; stir it over the stove-fire until it boils, and then remove it to the side of the stove, to continue gently boiling until it becomes bright: of course all the scum must be carefully removed while boiling. Finish the soup by adding two small pats of fresh butter and a little pounded sugar. Gonde crusts should be handed round with this soup.
* Extract of spinach is thus prepared: Wash and pound in a mortar a sufficient quantity of spinach for a small dish, until it assumes a pulpy appearance; turn it out upon a strong kitchen rubber, the opposite ends of which are to be gathered up and held in the left hand by two persons, who must take care to fold the extremity of the cloth firmly round the handle of a wooden spoon, which will give them a strong purchase, acting as a windlass, and will enable them to wring the cloth so tightly as to express all the moisture of the spinach. To receive this extract, a stewpan should be placed ready; it should be held over the fire until it becomes coagulated, and must be put upon a hair sieve to drain off any remaining watery particles. Work the spinach-green through the sieve with a spoon, and this will form the extract.
Is made like the preceding, except that white haricot beans must be substituted for red ; moreover, in finishing this puree, in addition to the butter and sugar, half a pint of boiling cream should be poured in Serve with Gonde crusts on a plate.
Take one quart of reddish-brown lentils, prepare them exactly as described for the treatment of red haricot beans in making that puree; finish also in a similar manner, and serve with Gonde crusts.
This is made like the foregoing, but there must be added a puree of four large onions, prepared in the following manner: - slice up the onions, fry them brown in a little butter, adding to them a little broth; having allowed them to simmer gently on the fire until done, pass them in the usual way through a tammy, and mix the puree thus obtained with the soup; and when it has cleared itself by boiling, taste it to ascertain its seasoning, and send to table with Gonde crusts separately.
Continue to:
|
|
|
|
 |
|