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Purees of Vegetables For Garnishing. Part 4 |
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Free Books / Cooking / The Modern Cook / | |
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Purees of Vegetables For Garnishing. Part 4 |
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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.
Break off the tender portions of a bundle of sprue asparagus, wash them in a large pan, with a good handful of green onions and double that quantity of picked parsley ; set these on the fire to boil in an untinned pan half full of boiling water, and throw in a spoonful of salt; as soon as the asparagus are done, drain them in a sieve, and remove all the water. Put the asparagus, parsley, and green onions, altogether into a deep sauta-pan, with a small ladleful of white sauce, the crumb of a French roll (that has previously been soaked id water, and afterward pressed in a napkinto remove the moisture), some grated nutmeg, a little salt, and a teaspoonful of sugar; reduce the puree quickly on the fire, rub it through a tammy on to a dish, and from thence remove it into a small stewpan, and keep it in the cool until wanted for use. Finish by adding a pat of fresh butter, a piece of glaze, and some spinach-green, if required, to give it a bright-green color.
Peel and cut into slices eight large onions, parboil them in water for five minutes, drain them on a sieve, immerse them in cold water, and press them in a napkin to extract the water; place them in a stewpan with two ounces of butter, nutmeg, minionette pepper, a little salt, and a spoonful of white broth; put a round of buttered paper on them, and cover the stewpan with its lid; and set it on a very slow fire to simmer gently for half an hour. Then turn the onions out into a deep sauta-pan, moisten with a small ladleful of good white sauce, and half a pint of cream, reduce the puree quickly on a sharp fire, rub it through a tammy on to a dish, and take it up into a small stewpan. Just before using it, add a pinch of sugar.
When this puree is required to be made very firm and thick, it is necessary to increase the quantity of onion used for the purpose, and to add a couple of hot mealy potatoes.
Cut four ounces of raw ham into small pieces, and place them in a stewpan with two shalots, a bay-leaf, a sprig of thyme, two cloves, a blade of mace, and a few peppercorns; add a small piece of butter, and fry these ingredients on the fire of a light color; to this add either a dozen squeezed ripe tomatas, or a sufficient quantity of preserve of tomatas, and a small ladleful of Veloute sauce; reduce the puree thus prepared on a quick fire; then rub it through a tammy, and place it in a small stewpan for use. Finish by adding a little glaze and a small piece of fresh butter, just before sending to table.
First peel and then pound ten ounces of truffles; put them into a stewpan with a pat of butter, half a bay-leaf, a sprig of thyme, some grated nutmeg, and a very small clove of garlic ; set these on the stove to simmer for a few minutes, then add a small ladleful of brown sauce and a small piece of glaze ; reduce the puree quickly, and rub. it through the tammy on to a dish; remove it from thence into a small bain-marie for use.
Omit the garlic, should its flavor be objectionable.
Continue to:
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