(718). Puree Of Kohl-Rabis (Puree De Choux-Raves)

Cut these vegetables in four, peel and blanch them for ten minutes, and finish cooking them in one quart of broth (No. 189); season with salt, and when the moistening is reduced, pound the kohl-rabis, adding to the pulp two pints of reduced veloute (No. 415), and two gills of cream; press well through a tammy (No. 170), and just when serving stir in two ounces of fresh butter.

(719). Puree Of Lentils With Cream (Puree De Lentilles A La Creme)

Pick over and wash a pound and a half of lentils: place them in a saucepan with one quart of broth (No. 194a), a bunch of parsley garnished with thyme and bay leaf, two ounces of blanched salt pork, one onion with a clove in it, and a few .sliced carrots; when done, remove the pork, parsley, and carrots, and drain the lentils; pound them in a mortar, season with salt and nutmeg, and dilute the pulp with a gill of bechamel (No. 409) and cream, and add an ounce of butter when ready to serve.

(720). Puree Of Lettuce (Puree De Laitues)

Clean and remove the greenest leaves, and use the whitest of six lettuce heads (having two pounds after this is accomplished); blanch them in boiling salted water, then drain, and press them well to extract all the liquid; put them into a saucepan with one quart of broth (No. 194a), some salt and sugar, and two ounces of bread-crumbs; let the lettuce cook, reduce the liquid entirely, then pound it in a mortar, adding one pint of veloute (No. 415), and one tablespoonful of meat glaze (No. 401). Pass all through a tammy (No. 170). heat the puree and just when prepared to serve, incorporate into it two ounces of fresh butter.

(721). Puree Of Lobster (Puree De Homard)

Have two pounds of cooked lobster meat; pound it in a mortar with four ounces of butter, season with salt and red pepper, and rub through a sieve, stirring into the pulp six gills of well reduced bechamel (No. 409), heat it well, and just when about serving beat in two ounces of fine lobster butter (No. 580); color it a pale red.

(723). Puree Of White Onions Soubise And Puree Of Onions, Brown (Puree D'Oignons Blancs Soubise Et Puree D'Oignons Brune)

For the first puree, mince a pound and a half of white onions, plunge them into boiling, salted water and let them parboil for ten minutes, drain them well and put them into a saucepan over a slow fire to allow the moisture to evaporate, add a little good stock and let reduce till dry. then pour in a pint of well thickened bechamel (No. 409), and reduce the preparation over a brisk fire until it becomes consistent. Season with salt and sugar, pass through a sieve and return it to the saucepan and heat the puree without letting it boil, adding a little melted meat glaze (No. 402).

To make the brown puree, abstain from parboiling the onions, but instead, fry them very slowly until they assume a fine color, then mingle in a little espagnole (No. 414). and reduce till consistent; strain the puree, heat it once more and add to it a little melted glaze (No. 400),