Purees of Vegetables For Garnishing
Description
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.
Purees of Vegetables For Garnishing
Comprising Purge of Peas.
Windsor Beans.
Carrots.
Turnips.
Sorrel.
Endive.
Chestnuts.
Purie of Artichokes.
Asparagus.
Onions a la Soubise.
Brussels Sprouts.
French Beans.
Jerusalem Artichokes.
Seakale.
106. Puree Of Peas
Boil a quart of marrowfat, or Prussian-blue peas, in the usual manner, with some mint, a few green onions, and a handful of parsley; strain off the water, and pound the whole thoroughly in a mortar; then take this up into a stewpan, and after adding a little sugar, a gravy-spoonful of good white sauce, make it hot, and pass it through a tammy as usual; put the puree into a small stewpan, in which it must be warmed before using it: mix in a small piece of glaze, and a pat of fresh butter.
107. Puree Of Windsor Beans
Procure a quart of young Windsor beans, and boil them with a handful of parsley, a few green onions, and a little winter savory; drain them and pound the whole together in a mortar: take them up into a stewpan, add a gravy-spoonful of good white sauce, and make the puree warm. Rub it through the tammy with a wooden spoon ; then take it up into a stewpan, and just before using it make it sufficiently hot; mix in a small piece of glaze, a pat of butter, a little sugar, and some spinach-green (No. 285).
108. Puree Of Young Careots
Clean a bunch of young carrots, slice them up thin, wash and drain them in a sieve; then place them in a stewpan, with two ounces of fresh butter, a little salt, grated nutmeg, and sugar; sweat them on a slow fire, turning them over now and then. When the carrots begin to get colored, moisten with a ladleful of good broth, and set them on the fire; allow them to boil down gently to a glaze, then pound them in the mortar, and rub them through the tammy into a puree; put this puree into a small stewpan, and when required for use, add a spoonful of thick Allemande sauce, a pat of fresh butter, and a pinch of sugar.
109. Puree Of Turnips A La Creme. Peel And Wash A Dozen Good Turnips, Cut Them Into Small Square
* All the purees here described being intended for entrees, should be kept firm, that they may stand up well when placed in the centre of an entree.
pieces, or slices; first blanch, and then drain them on a napkin, and afterward place them in a stewpan with two ounces of fresh butter, a little sugar and salt; let them stew gently on a slow fire to extract the moisture, turning them occasionally, and taking care that they do not become at all colored. When the turnips are nearly melted, add a small ladleful of Veloute or Bechamel sauce; stir the puree with a wooden spoon on the fire, in order to reduce it to the consistency of a soft paste; then add half a pint of double cream; reduce the puree still further, then rub it through a tammy, next remove it into a small stewpan, and previously to using it, make it sufficiently hot, mixing in a pat of fresh butter, and serve.
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