A guide to modern cookery

705—CREME D’IGNAMES, otherwise BRESILIENNE Bake the yams in the oven, without peeling them. As soon as this is done, cut them in two, remove their pulp, and quickly rub the latter through a sieve while it is still hot. Dilute the purée with boiling milk or thin Béchamel in the proportion of one pint of the former and one-half pint of the latter per Ib. of the purée. (This Béchamel should be made from one and one-half oz. of butter and one oz. of flour per quart of milk.) Rub the whole through tammy, and finish the preparation in the usual way. Garnish with two tablespoonfuls of Brazilian pearls, poached in consommé. This soup may also be prepared as a velouté. 706—CREME DE LAITUES, otherwise JUDIC Parboil and stew in butter two medium-sized ciseled lettuces, the greenest leaves of which should have been discarded. Add these to one and one-half pints of Béchamel. Rub through tammy ; add one pint of white consommé; heat, and finish as usual with cream. Garnish with roundels of lettuce leaves, lightly coated with chicken forcemeat, a bit of truffle laid in their centre, and the whole poached at the last minute. This soup may also be prepared as a velouté. 707—CREME DE MAIS, otherwise WASHINGTON Cook some fresh maize in salted water (or use the preserved kind if the fresh is out of season), and combine therewith an equal quantity of thin Béchamel. Rub through tammy; heat, and finish with cream when dishing up. Garnish with grains of maize cooked in salted water. This soup may also be prepared as a velouté by substituting for the Béchamel an excellent poultry velouté. 708—CREME D’OSEILLE A L’AVOINE Pour one-quarter Ib. of oatmeal diluted with one-half pint of cold milk into one quart of slightly salted boiling milk. Stir over the fire until the boil is reached; move the stewpan to the side of the fire, and simmer for two hours. This done, add six tablespoonfuls of a fondue of sorrel and butter; set to simmer again for one-quarter hour, and rub the whole through tammy. Complete the operation after the manner common to all creams. 709—CREME D’OSEILLE A L’ORGE Proceed exactly as for No. 708, using the same quantities, but substituting barley-meal for oatmeal. Remarks upon the Two above Creams.—They may also be prepared as veloutés. Their garnish may be greatly varied, and may consist of chiffonade of lettuce and sorrel; pressed peeled tomatoes, cut into dice and cooked in butter; poached rice or pastes (i.e., vermicelli, &c.); fine well-cooked pearl barley; brunoise; small printanters, &c. They belong, in fact, to the same order of soups as the purées of sorrel with pastes, the recipes of which were given earlier in the chapter. 710 CREME D’OXALIS Peel and slice the oxalis roots, and half-cook them in salted water. Drain, add it to one and one-half pints of Béchamel, and complete its cooking: gently in the sauce. Rub through tammy; add one-half pint of white consommé, and finish after the manner of other creams. Garnish with chervil pluches. This soup may also be prepared as a purée or a velouté. 711—CREME DE RIZ Wash one-half Ib. of rice in cold water; blanch it; cool it, and cook it very gently in one quart of white consommé. Crush in the mortar; rub through tammy, and dilute the rice purée with one pint of white consommé. Heat and finish the preparation, when dishing up, with the necessary quantity of cream. Or pour four tablespoonfuls of rice cream, diluted with onehalf pint of cold milk, into three pints of boiling milk; set to boil, stirring the while, and leave to cook very gently for twenty-five minutes. Rub through tammy, and finish the preparation, when dishing up, with the required quantity of cream. This soup may also be prepared as a velouté. 712—CREME D’ORGE