(730). Puree Of Tomatoes (Puree De Tomates)

Cut in halves and press well, half a pound of tomatoes; fry two ounces of minced onions in two ounces of butter without browning, then add the tomatoes, and cook till done, drain them well on a hair sieve, press them through, and put this puree into a saucepan to heat again, stirring in three ounces of kneaded butter (No. 579). Just before serving add two ounces of fresh butter.

(732). Puree Of Turnips (Puree De Navets)

Peel, wash and mince two pounds of turnips; parboil them for ten minutes in boiling salted water, drain, and fry them colorless in four ounces of butter; moisten with a quart of white stock (No. 422), seasoning with salt and sugar, and let cook slowly until the moistening be entirely reduced, when they are done pound them, adding two pints of thick bechamel (No. 409); pass through a sieve, and warm the puree again, incorporating into it, two ounces of fine butter just before serving.

(733). Chicken Or Game Quenelles Molded In A Spoon (Quenelles De Volaille Et De Gibier Moulees A La Cuillere)

To make these quenelles use either chicken or game quenelle forcemeat (No.89); prepare them as described in No. 155. Dress them around a remove, and cover with either a half-glaze sauce (No. 413) made with the essence of game or else with veloute (No. 415). These quenelles can also be used by covering them with Villeroi sauce (No. 560), then bread-crumb and fry them to a fine color.

(736). Ramisolle Garnishing (Garniture De Ramisolles)

Soak fourteen ounces of fresh bread-crumbs in some milk for one-half hour, then extract well all the liquid. Remove the skin from eight ounces of cooked chicken meat, eight ounces of raw chicken livers and three ounces of truffles; all being finely chopped up. Fry in one ounce of butter, a tablespoonful of chopped shallots or onions, before they attain a color, add to them the raw chicken livers and fry both together, then throw in the chicken and truffles, seasoning with salt, pepper and nutmeg, and lastly add the bread-crumbs, let it all get very hot. then cool it off slightly and beat in six egg-yolks. Lay this preparation between two pancakes, cut into desirable pieces, dip them each in beaten egg, roll in bread-crumbs and fry. A Madeira sauce (No. 492) accompanies this garnishing.

(738). Richelieu Garnishing, Ancient And Modern (Garniture Richelieu, Ancienne Et Moderne)

Ancient

Eighteen medium sized onions (each one weighing an ounce), stuffed with chicken forcemeat a la Soubise (No. .89). Six ounces of cock's-combs, eight ounces of escalops of foies-gras (No. 2279). How To be served with champagne sauce separate (No. 44.")).

Modern

Six ounces of pear-shaped blanched carrots, six ounces of cauliflower, six ounces of green peas, six ounces of string beans, six ounces of asparagus tops, six ounces of potato balls, six ounces of mushrooms, eight stuffed lettuces and eight stuffed tomatoes. Dress these in separate groups and serve separately a demi glaze sauce (No. 413).