Puree De Pois Casses - Puree Of Split Peas

Wash well and steep in cold water for a few hours 1 quart of split peas. Set them on the fire with 3 quarts of cold water; when boiling, remove the scum, and add the following ingredients : One carrot cut in two, I onion stuck with 2 cloves, 2 leeks, 1 stalk of celery, a few parsley roots, the outside leaves of 2 heads of lettuce and a small ham bone, or either 1/2 pound of salt pork.

Let simmer for 3 hours, then remove the vegetables and the meat, and rub the soup through a fine sieve.

Put the soup into a clean saucepan, dilute with enough stock to give it the proper consistency; season with salt and sugar, and finish with 4 ounces of butter.

Serve fried breadcrumbs separate.

Note. - An addition of cream is not prohibited by any means.

Puree de Haricots Noir - Puree of Black Beans. Proceed as for Puree of Split Peas.

Puree de Haricots Blanc - Puree of White Beans. Same as above.

Puree de Lentilles - Puree of Lentils. Same as Puree of Split Peas.

Puree de Tomates Fraiches - Puree of Fresh Tomatoes.

Cut in small pieces and fry in 4 ounces of butter, 1 carrot, 2 onions, 4 parsley roots and 3 ounces of ham. When the vegetables are lightly colored, add 3 ounces of flour, fry for 5 minutes longer, and moisten with 2 quarts of broth. Now add 2 cloves, 1 bay leaf and a very small sprig of thyme.

Wash well 6 quarts of ripe raw tomatoes, cut them in four, and add them to the soup; let simmer for 1 hour, then rub through a fine sieve; if too thick, add some stock. Season with salt and sugar, and serve fried bread crusts separate.

Puree De Carrotes A La Crecy - Puree Of Carrots, Crecy Style

Fry in 6 ounces of butter 2 sliced onions, without allowing to take color, add 4 pounds of new carrots, sliced as fine as posThe Post-Gradaate Cookery Book. 45 sible, season with salt and 6 ounces of sugar, cover the pan and cook in a slow oven for one hour, stirring the carrots occasionally.

In the meantime prepare a roux of butter and rice flour, and moisten with 1 gallon of soup stock.

When the carrots are cooked, pound them to a fine pulp, add them to the thickened soup stock, boil for 15 minutes, and then rub through a fine sieve.

Season the soup to taste, and finish with 1 pint of cream and 3 or 4 ounces of sweet butter.

Serve with fried croutons separate.

Puree De Pommes De Terre A La Parmentier - Puree Of Potatoes, Parmentier Fashion

Put 1 dozen medium-sized potatoes in a saucepan and moisten with soup stock (enough to cover the potatoes).

When boiling, add 1 onion, 2 leeks, and a small bunch of soup celery; cook thoroughly and then rub through a fine sieve. (If too thick, dilute with broth.) Add 1 pint of cream and 4 ounces of butter; season to taste.

Serve small squares of bread fried in butter on a separate dish.

Puree De Legumes A La Flamande - Puree Of Vegetables, Flemish Style

Cut into slices 4 carrots, 4 onions, 4 celery stalks, 4 leeks, and 2 turnips; smother these vegetables in butter and moisten with 1 gallon of broth; then add 3 handfuls of split peas, 6 medium-sized whole potatoes, and a small ham bone; cook for 2 1/2 hours, then rub through a fine sieve, and dilute with broth; season to taste with salt and a pinch of sugar. Before serving, add 1 pint of cream and 4 ounces of butter. Serve with fried bread crusts separate.