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Purees of Vegetables For Garnishing. Part 5 |
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Free Books / Cooking / The Modern Cook / | |
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Purees of Vegetables For Garnishing. Part 5 |
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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.
Clean a pottle of white button mushrooms, chop them up, adding meanwhile the juice of half a lemon to prevent them from turning black; when chopped fine, place them in a deep sauta-pan with a pat of butter, and with a wooden spoon stir them on the fire for five minutes; moisten with a ladleful of good white sauce, reduce the puree quickly, and then add half a pint of double cream; stir the puree on the fire for five minutes longer, rub it through a tammy on to a dish, and from thence remove it into a small stewpan for use.
Boil a good plateful of Brussels sprouts, place them in a deep sauta-pan with a ladleful of good white sauce, nutmeg, minionette pepper, a little salt, and a pinch of sugar; reduce the whole on a brisk fire, stirring all the time with a wooden spoon; rub the puree through a tammy in the usual manner, and afterward put it into a small stew-pan; previously to using the puree, add a little spinach-green, a pat of butter, and a piece of glaze.
Mince two ounces of lean ham, place it in a small stewpan with a pat of butter, a little nutmeg, and a few peppercorns; to these add four cucumbers, trimmed and cut up for the purpose; set the stewpan on a slow fire, there to simmer for twenty minutes, at the expiration of which time add a small ladleful of white sauce; reduce the puree quickly on a brisk stove, and when it assumes the appearance of a soft paste, pour in half a pint of good sweet double cream and a teaspoon-. ful of sugar; reduce the puree for five minutes longer on the fire, and then rob it through the tammy in the usual manner, and take it up into a small stewpan for use.
Shred a good plateful of French beans, boil them quickly of a green color, taking care to boil with them a handful of picked parsley and a few green onions; when they are done, drain the whole on a sieve, and afterward place them in a deep santa-pan with a gravy-spoonful of good white sauce, a piece of glaze, and a little sugar; reduce the puree on the fire, and then rub it through a tammy, take it up into a small stewpan, and just before using it mix in a small pat of butter and a little spinach-green.
This puree is made exactly in the same manner as the puree of potatoes, merely substituting Jerusalem artichokes for potatoes.
Boil a punnet of good white seakale, and drain it on a napkin ; cut it into half-inch lengths, and place it in a stewpan with two ounces of fresh butter, some minionette pepper, nutmeg, salt, a little sugar, and some white broth; place thereon a round of buttered paper, and cover the stewpan with its lid; set it on a moderate fire to simmer for twenty minutes, then add a small ladleful of good white sauce ; reduce the puree quickly to the condition of a soft paste, and then add half a pint of cream; after reducing it five minutes longer, rub the puree through the tammy, and take it up into a small stewpan for use.
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