 |
 |
Free Books / Cooking / The Modern Cook / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Purees of Vegetables For Garnishing. Part 2 |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / The Modern Cook / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Purees of Vegetables For Garnishing. 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.
Cut the white part of six or eight heads of celery into half-inch lengths, boil these in water for five minutes, plunge them in fresh water, and drain the celery in a napkin; then place them in a stew-pan with two ounces of butter, some white broth, a little sugar, and grated nutmeg; cover the celery thus prepared with a round of buttered paper, place the lid on the stewpan, and set it on a slow fire to extract the moisture and melt the celery, taking care that in the course of process it does not color: when the celery is melted or softened, moisten with a ladleful of white sauce, and half a pint of cream ; reduce quickly on the fire, stirring the puree the whole time with a wooden spoon. As soon as the puree is reduced to its proper consistency, proceed immediately to rub it through the tammy, after which take it up into a small stewpan ; previously to using it, make the puree hot, and mix with it a little double cream and a pinch of pounded sugar.
Cut two or more heads of white fresh cauliflowers into small pieces, and after trimming these, boil them in some boiling water with a little salt, minionette pepper, and a pat of butter; when done drain them on a sieve, and afterward place them in a deep sauta-pau, with a large gravy-spoonful of reduced Allemande, or white sauce ; stir the puree on the fire with a wooden spoon, and keep it boiling until reduced to the consistency of a soft paste. Then instantly rub it through a tammy, remove the puree into a small stewpan, and previously to using it make it hot, and mix in a little grated nutmeg, a pinch of sugar, and a little double cream to whiten it and make it more delicate.
Pick, wash, and boil a small dish of spinach, refresh it in cold water, squeeze it thoroughly free from water, examine it carefully by separating it with the point of a kuife on the chopping-board, so as to remove any straws, etc, left in it; next pound it well in the mortar, and then take it up in a deep sauta-pan, add a small ladleful of good white sauce, a little grated nutmeg, salt, and a pinch of sugar; reduce the puree over a brisk fire to preserve its color; rub it through a tammy, and remove it into a small stewpan ; just before using it make it warm, and add two pats of fresh butter and a small piece of glaze.
Pick, and well wash the sorrel in several waters; drain off the water, and place the sorrel in a large stewpan on the fire, stirring it the whole time with a wooden spoon; as soon as the sorrel is melted, and has boiled a few minutes, turn it out on to a large hair-sieve, there to remain until the water has run off. Next, cut two large onions into thin slices, place these in a stewpan, with two ounces of fresh butter, and put them to fry of a light color on the stove-fire ; after which, add a good tablespoonful of flour, some grated nutmeg, a tea-spoonful of sugar, some minionette pepper, and salt; moisten with a gravy-spoonful of sauce, either white or brown, then add the sorrel, prepared as above directed, and reduce the puree over a brisk fire, stirring it the whole time with a wooden spoon; when the sorrel is sufficiently reduced, rub it instantly through a tammy, and place it in a small stewpan. Previously to using the puree, make it hot; add a pat of butter and a piece of glaze.
Continue to:
|
|
|
|
 |
|