Handbook of practical cookery

NOTE. — The pease for this puree should be very young, in order that the colour of the dish may be a pretty bright green. Tomato Puree.— For this provide :— One quart of canned tomatoes, one and one-half pints of white stock, two ounces of butter, one ounce of flour, one tea-spoonful of sugar, one gill of cream, one half salt-spoonful of salt, and as much pepper. In preparing this puree, begin with boiling the tomatoes ASPARAGUS PUREE. 21 and the stock together for three quarters of an hour. Pass both then through a fine sieve, and while straining, melt in the sauce-pan the butter, into which stir the flour, and returning the strained liquor then to the sauce-pan, stir all together until it boils. Now add the sugar, the pepper, and the salt, and pour the puree into the tureen ; after which add the cream, which, if otherwise done, will be almost certain to curdle with the sour of the tomatoes. PUREES.-SECOND DIVISION. Asparagus Puree. — For this there will be required : — One bundle of asparagus, five ounces of butter, one and one half ounces of flour, three pints of white stock, one half pint of cream, one half salt-spoonful of salt, and the same quantity of pepper. The asparagus has first to be treated by breaking off the tender tips and putting them aside, then blanch the remaining pieces in boiling water, drain them thoroughly, and place them in a sauce- pan with two ounces of butter and flour. Stir all together for five minutes, taking great care to prevent browning, then add the stock, and let all boil slowly, until the asparagus is tender. When this is accomplished pass the whole through a fine sieve, and returning it to the sauce-pan allow it to simmer for twenty minutes, after which add the remaining three ounces of butter. Boil the cream in a separate sauce-pan, and add just before serving. Have ready in a tureen the asparagus tips, having previously boiled them in salt and water, and pour over the puree as soon as the cream has been added. Turnip Puree. — Materials to be used in the following quantities : — One and one half pounds of turnip, one ounce of flour, three pints of white stock, three ounces of rice, three ounces of butter, one half pint of double cream, one half 22 PUREES. salt-spoonful of salt, and an equal quantity of pepper and sugar. Blanch the turnips with plenty of boiling water to keep them white, then soak them in cold water for one hour. Melt in a sauce-pan two ounces of butter, stir into this the flour and two pints of the white stock. Stir the compound now until it boils, and then put in the turnips, pepper, salt, and sugar, having well drained and dried the turnips after taking them from the water. This must simmer until the turnips are tender, when it should be passed through a sieve and the remainder of the stock added, bringing all again to the boiling-point. The rice should now be washed well and boiled in two quarts of water for twenty minutes, when the water should be well drained from it, and the rice placed in the tureen, the puree poured over it, adding then the cream and the remaining ounce of butter, stirring all until the butter melts, when it is ready for immediate serving. NOTE. — The turnips must be weighed after being pared, and should be pared thickly, as the outside is always bitter.