(707). Puree Of Brussels Sprouts (Puree De Choux De Braxelles)

Blanch in boiling salted water in an untinned vessel, two pounds of well cleaned Brussels sprouts; drain and put them into a saucepan, with one quart of broth (No. 189), two ounces of butter, some salt and sugar; boil slowly until done and the moisture entirely reduced, then mash them and press them through a sieve. Put the puree back into the saucepan with a pint of either veloute (No. 415), or espagnole (No. 414), and a tablespoonful of meat glaze (No. 401); heat it well and finish with two ounces of fine butter just when serving.

(708). Puree Of Milan Or Savoy Cabbage (Pure'E De Choux De Milan Ou De Savoie)

Divide a cabbage into four parts; remove the core, then blanch, drain, refresh and shred it finely; fry two tablespoonfuls of chopped shallot in four ounces of butter, add four ounces of minced mushrooms, a tablespoonful of chopped parsley, and some salt to season, then the cabbage, one quart of broth (No. 194a), and two ounces of butter; let simmer until done to perfection, and when the liquid is entirely reduced, add two pints of bechamel sauce (No. 409), press through a sieve, and keep it very warm until serving; then add two ounces of fresh butter.

(709). Puree Of Carrots (Puree De Carottes)

Made with two pounds of the red part of minced carrots; blanch and then finish cooking them in four ounces of butter without browning; moisten with a quart of veloute stock (No. 422), season with salt and a little sugar, and let cook slowly until the carrots are tender, and the broth reduced.

In case they should not be sufficiently moistened, add a little more beef stock (No. 194a), then pound the whole in a mortar; press them through a sieve, and return this puree to the saucepan with a pint of thick bechamel (No. 409); stir briskly, and just when ready to serve, add two ounces of fine butter.

(710). Puree Of Cauliflower Or Sea-Kale (Puree De Choux-Fleurs Ou De Choux De Mer)

Cut a cauliflower weighing two pounds into four parts, clean well, and set on to cook in a tinned vessel with salted water and two ounces of butter; when done, drain, and put the pieces into the saucepan to finish cooking with one quart of beef stock (No. 194a), four ounces of breadcrumbs, salt and sugar, reduce till dry, then mash well the cauliflower, adding half a quart of allemande sauce (No. 407); press through a sieve and keep the puree warm, stirring in two ounces of butter just before serving.

Sea-kale is to be prepared exactly the same.

(712). Puree Of Chestnuts (Puree De Marrons)

Peel one pound of chestnuts, plunge them into boiling water so as to remove the inner skin, then lay them in a saucepan, and moisten them to their height with white broth (No. 189), adding a stalk of celery. Cook them with the lid on over a moderate fire, and when soft, and the broth entirely reduced, pound them in a mortar with two ounces of butter, seasoning with a little salt and sugar; pass this puree through a hair or tinned brass sieve (iron sieve should not be used for passing purees) and return it to the saucepan to heat without, ceasing to stir, but at the same time watching that it does not boil, beat in a little veloute (No. 415) and cream.