A guide to modern cookery

Rub through tammy, test the consistence, and add, if necessary, either a little boiled milk or some consommé; despumate, and add butter. Garnish with two tablespoonfuls of Japanese pearls poached in consommé or milk. This soup may also be prepared as a velouté or a cream. 636—PUREE DE FLAGEOLETS, otherwise MUSARD Cook together with the ordinary aromatic garnish threequarters pint of dry flageolets, or, if they are in season, use twice that quantity of fresh ones. Drain, pound, and moisten the purée with a little of the cooking-liquor of the flageolets, rub through tammy, and rectify the consistence with some white consommé and the necessary quantity of boiled milk. Despumate, and butter it when about to dish up. Garnish with two tablespoonfuls of small bread dice fried in butter. This soup may also be prepared as a velouté or a cream, but for either of the latter it is preferable to use fresh flageolets, the garnish for both consisting of very small flageolets and chervil pluches. 637—PUREE DE HARICOTS BLANCS, otherwise SOISSONNAISE Cook in the usual way, that is to say, with carrots, a faggot, and one onion stuck with a clove, a good half-pint of dry haricot beans. Crush all these, moisten with a few tablespoonfuls of their cooking-liquor, and rub through tammy. Rectify the consistence of the purée with the necessary quantity of white consommé and milk, despumate, add butter when about to dish up, and garnish with small bread dice. This soup may also be prepared as a velouté or a cream. 638—PUREE DE HARICOTS VERTS, otherwise CORMEILLES Parboil one and one-half Ibs. of French beans and keep them very green. After having well drained them, stew them for ten or twelve minutes in one oz. of butter, moisten with one pint of white consommé, and add two medium-sized minced potatoes for the thickening. Q 2 Set to cook gently, rub through tammy, rectify the consistence of the purée with a little boiled milk, despumate, and add butter when dishing up. Garnish with two tablespoonfuls of cooked French beans cut into narrow lozenges. This soup may also be prepared as a velouté or a cream. 639—PUREE DE HARICOTS ROUGES, otherwise CONDE Put a heaped pint of red beans into cold water, set to boil slowly, skim, add three oz. of carrots, one small faggot, one onion stuck with a clove, and a bottleful of boiling red wine. Set to cook gently. Drain the beans and crush them in a mortar. Moisten the purée with a few tablespoonfuls of the cooking-liquor of the beans, rub through tammy, rectify the consistence of the purée with some white consommé, follow the procedure of all purées, and add butter when about to serve. Garnish with bread dice fried in butter. 640—PUREE DE LENTILLES, otherwise CONTI Soak three-quarters of a pint of lentils in lukewarm water for two hours. Put them in a stewpan with two oz. of very lean breast of bacon, blanched, cooled, and cut into dice, and one quart of white consommé. Set to boil, skim, add three oz. of carrots, one onion, and one faggot, and cook very gently. Drain the lentils, pound them together with the bacon, moisten the purée with a few tablespoonfuls of cooking-liquor, and rub through tammy. Rectify the consistence with some reserved cooking-liquor, then treat the purée in the usual way and add butter when about to serve. Garnish with two tablespoonfuls of bread dice fried in butter and a pinch of chervil pluches. N.B.—It should be borne in mind that the aromatic garnish used in cooking dry vegetables of what kind soever should be withdrawn before pounding the latter, that they may be rubbed through tammy. $4I—PUREE DE NAVETS, otherwise FRENEUSE