Finely mince the white of two medium-sized leeks, and fry them without colouration in one oz. of butter. Add three medium-sized peeled and quartered potatoes, one pint of white consommé✪ Purée de Pois Frais à la Menthe, and cook quickly. The moment the potatoes seem soft to the touch crush them and rub them through tammy. Finish the purée with some boiled milk or thin cream, heat until the boil is reached, and add butter when dishing up. Garnish with two tablesponfuls of small bread dice fried in butter and some chervil pluches. This soup may also be prepared as a velouté or a cream. 659—PUREE DE TOMATES, otherwise PORTUGAISE Fry in one oz. of butter a somewhat finely-cut mirepoix consisting of one oz. of breast of bacon cut into dice, one-third of a carrot, half an onion, a fragment of thyme and bay. Add to this fried mirepoix eight medium-sized tomatoes, pressed and cut into pieces the size of a clove of garlic, a pinch of sugar, — two and one-half oz. of rice, and one pint of white consommeé. SOUPS 293 Set to cook gently, rub through tammy, and finish with the necessary quantity of consommé. When about to serve complete the purée by adding thereto, away from the fire, two oz. of butter. Garnish with two tablesponfuls of poached rice, each grain being separate, and the same quantity of peeled tomatoes cut into dice and briskly tossed in butter. This soup may also be prepared as a velouté or a cream. 660—PUREE DE TOMATES AU TAPIOCA, otherwise WALDEZE Prepare one and one-half pints of tapioca in white con- sommé, and keep it a little lighter than ordinary tapioca. Also press, peel, and cut into dice the pulp of three medium-sized, very red tomatoes; poach these dice in some consommé and mix them with the tapioca. Or, failing fresh tomatoes, add to the tapioca two table- spoonfuls of concentrated tomato purée diluted in a bowl with some white consommé. Send two oz. of grated cheese to the table separately. 661—PUREE DE TOPINAMBOUR, otherwise PALESTINE Finely mince two lbs. of Jerusalem artichokes and stew them in one oz. of butter. Add five torrefied and crushed filberts, moistened with one pint of white consommé, and set to cook gently. Rub through tammy; finish the purée with one-quarter pint of milk, in which one tablespoonful of fecula has been diluted, cold. Set to boil and add butter when dishing up. Garnish with small bread dice fried in butter. This soup may also be prepared as a velouté or a cream. 662—BISQUE D’ECREVISSES (1) Cut into very small dice one oz. of carrot, one oz. of onion, and two parsley stalks. Add a fragment of thy✪ Purée de Tomates, otherwise Portuguaiseme and bay; brown this mirepoix with butter, in a sautépan; throw in fifteen crayfish for ‘‘ Bisque’ (their average weight being about one and one-third oz.), and toss them in the mirepoix until they acquire a very red colour. Sprinkle with two tablespoonfuls of burnt brandy and one-quarter pint of white wine, season with a large pinch of salt and a pinch of ground pepper, and set to reduce. ; This done, moisten with one-quarter pint of white consommé and leave to cook for ten minutes. 234 GUIDE TO MODERN COOKERY Also cook three oz. of rice in one and one-half pints of white consommé. (2) Shell the crayfishes’ tails and put them aside; also re- serve eight carapaces. Drain the crayfishes of all their cooking- liquor; finely pound them and their remains and the mirepoix. Add the rice, properly cooked, and the cooking-liquor of the crayfish, and rub through a sieve, first, and then through tammy. Add to the resulting purée one-half pint of white consommé, set to boil, wielding a whisk the while, pass through a strainer, and then keep the preparation in a bain-marie, taking care to place a few lumps of butter on its surface lest a skin should form while the bisque is waiting to be served.

AI-modernized reading of the original text

Finely mince the white of two medium-sized leeks, and fry them without colouration in one oz. of butter. Add three medium-sized peeled and quartered potatoes, one pint of white consommé, and cook quickly. The moment the potatoes seem soft to the touch crush them and rub them through tammy. Finish the purée with some boiled milk or thin cream, heat until the boil is reached, and add butter when dishing up. Garnish with two tablesponfuls of small bread dice fried in butter and some chervil pluches. This soup may also be prepared as a velouté or a cream. 659—PUREE DE TOMATES, otherwise PORTUGAISE Fry in one oz. of butter a somewhat finely-cut mirepoix consisting of one oz. of breast of bacon cut into dice, one-third of a carrot, half an onion, a fragment of thyme and bay. Add to this fried mirepoix eight medium-sized tomatoes, pressed and cut into pieces the size of a clove of garlic, a pinch of sugar, — two and one-half oz. of rice, and one pint of white consommeé. Set to cook gently, rub through tammy, and finish with the necessary quantity of consommé. When about to serve complete the purée by adding thereto, away from the fire, two oz. of butter. Garnish with two tablesponfuls of poached rice, each grain being separate, and the same quantity of peeled tomatoes cut into dice and briskly tossed in butter. This soup may also be prepared as a velouté or a cream. 660—PUREE DE TOMATES AU TAPIOCA, otherwise WALDEZE Prepare one and one-half pints of tapioca in white consommé, and keep it a little lighter than ordinary tapioca. Also press, peel, and cut into dice the pulp of three medium-sized, very red tomatoes; poach these dice in some consommé and mix them with the tapioca. Or, failing fresh tomatoes, add to the tapioca two tablespoonfuls of concentrated tomato purée diluted in a bowl with some white consommé. Send two oz. of grated cheese to the table separately. 661—PUREE DE TOPINAMBOUR, otherwise PALESTINE Finely mince two lbs. of Jerusalem artichokes and stew them in one oz. of butter. Add five torrefied and crushed filberts, moistened with one pint of white consommé, and set to cook gently. Rub through tammy; finish the purée with one-quarter pint of milk, in which one tablespoonful of fecula has been diluted, cold. Set to boil and add butter when dishing up. Garnish with small bread dice fried in butter. This soup may also be prepared as a velouté or a cream. 662—BISQUE D’ECREVISSES (1) Cut into very small dice one oz. of carrot, one oz. of onion, and two parsley stalks. Add a fragment of thyme and bay; brown this mirepoix with butter, in a sautépan; throw in fifteen crayfish for ‘‘ Bisque’ (their average weight being about one and one-third oz.), and toss them in the mirepoix until they acquire a very red colour. Sprinkle with two tablespoonfuls of burnt brandy and one-quarter pint of white wine, season with a large pinch of salt and a pinch of ground pepper, and set to reduce. ; This done, moisten with one-quarter pint of white consommé and leave to cook for ten minutes. Also cook three oz. of rice in one and one-half pints of white consommé. (2) Shell the crayfishes’ tails and put them aside; also reserve eight carapaces. Drain the crayfishes of all their cookingliquor; finely pound them and their remains and the mirepoix. Add the rice, properly cooked, and the cooking-liquor of the crayfish, and rub through a sieve, first, and then through tammy. Add to the resulting purée one-half pint of white consommé, set to boil, wielding a whisk the while, pass through a strainer, and then keep the preparation in a bain-marie, taking care to place a few lumps of butter on its surface lest a skin should form while the bisque is waiting to be served.

Records on this page

Purée de Pois Frais à la MenthePurée de Pommes de Terre, otherwise ParmentierPurée de Tomates, otherwise PortuguaisePurée de Tomates au Tapioca, otherwise WaldezePurée de Topinambour, otherwise PalestineBisque d’Ecrevisses

A guide to modern cookery