no PRACTICAL HOUSEHOLD COOKERY.
two ounces of butter, half a pint of Bechamel sauce or
good gravy, and a piece of sugar✪ Purée of Green Peas, mix well, set to the boil,
and serve.
2SS. PUR^E OF DRY PEAS.
Soak in plenty of water a quart of dry peas for about
ten hours, strain off the water in which the peas have
soaked, boil them as in No. 232, but with less salt, add a
" bouquet garni," a piece of sugar, pepper, grated nutmeg,
and a slice of the crumb of bread. When well cooked, strain
off the water, throw the " bouquet " away, pound the peas
and bread in a mortar, return the pur^ to the stewpan
on the fire, add a gill of Espagnole sauce✪ Purée of Dry Peas ; stir and mix well,
set to the boil, pass through a sieve in the usual way, and
serve.
284. PUR^E OF LENTILS.
Proceed for this purfe exactly as for the pur^e of dry
peas.
286. PURJ^E OF TURNIPS.
Fry in butter eight large turnips, cut in small slices,
after having been blanched in the usual way for five
minutes ; then add a gill of veal broth or some good gravy,
a piece of sugar, and two slices of crumb of bread, boil
gently till well cooked, skim it carefully, and pound it in
a mortar ; return the puree to the stewpan with half a pint
of B^hamel sauce ; stir well, and boil, then pass it through
a sieve into the stewpan, and just before serving add half
a gill of hot gravy with an ounce of butter, stir well on
the fire till mixed, and serva
PRACTICAL HOUSEHOLD COOKERY. iii
236.
Celery, Carrots, French Beans, Endive, Cauliflower, and
Spinach are made into purees in the same manner as the
above.
287. PURJ^E OF CHESNUTS.
Cook and peel two pounds of chesnuts in the same way
as in No. 51, but finishing the cooking in water instead
of broth ; then strain and pound them in a mortar, return
the pur^e to the stewpan on the fire with half a pint of
Espagnole sauce, stir, and boil ; rub the pur^e through a
sieve into the stewpan again on the fire, add an ounce
of butter and a gill of cream✪ Purée of Chestnuts, mix well whilst on the
fire, and when hot serve.
238. PUR£E of sorrel.
Pick and wash well in two or three waters three pounds
of sorrel; drain off the water; melt in a stewpan two
ounces of butter, put the sorrel in and cover the stewpan
on the fire for a few minutes; stir afterwards with a
wooden spoon on the fire till the sorrel is soft or melted,
when it must be turned over into a hair sieve to drain.
Meanwhile fry in the same stewpan with two ounces of
butter an onion shred very fine, till of a nice brown colour ;
then add a tablespoonful of flour, a little grated nutmeg,
a tablespoonful of brown sugar, salt and pepper to taste ;
stir on the fire for a few seconds ; after which, moisten with
a gill of Espagnole sauce✪ Purée of Sorrel, add the sorrel from the sieve,
simmer till well reduced and the sorrel turned into a purcSe,
taking care to stir it with a wooden spoon the whole time ;
then rub it through a tammy sieve in the usual way, and
serve hot, garnished with croutons and a spoonful of good
gravy poured over it.
112 PRACTICAL HOUSEHOLD COOKERY.
239. PUR£e of JERUSALEM ARTICHOKES.
Proceed for this pur6e exactly in the same manner as
for the pur^ of potatoes, taking the same quantity of
artichokes, substitrTting them for potatoes.
Remarks on Egos.
New-laid eggs are absolutely necessary for good cooking.
They are as nourishing as their equivalent weight in meat,
and more digestible, and, like rice, they can be prepared
in many diflFerent ways. They are served in soups as well'
as in made dishes, and are appreciated in salads as well
as in sweet dishes and omelets, besides being constantly
used in sauces, paste, pastry, liaisons, &c., &c.
Page 49 · 6 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
two ounces of butter, half a pint of Bechamel sauce or good gravy, and a piece of sugar, mix well, set to the boil, and serve.
283. PURÉE OF DRY PEAS.
Soak in plenty of water a quart of dry peas for about ten hours, strain off the water in which the peas have soaked, boil them as in No. 232, but with less salt, add a " bouquet garni," a piece of sugar, pepper, grated nutmeg, and a slice of the crumb of bread. When well cooked, strain off the water, throw the " bouquet " away, pound the peas and bread in a mortar, return the purée to the stewpan on the fire, add a gill of Espagnole sauce ; stir and mix well, set to the boil, pass through a sieve in the usual way, and serve.
284. PURÉE OF LENTILS.
Proceed for this purée exactly as for the purée of dry peas.
286. PURÉE OF TURNIPS.
Fry in butter eight large turnips, cut in small slices, after having been blanched in the usual way for five minutes ; then add a gill of veal broth or some good gravy, a piece of sugar, and two slices of crumb of bread, boil gently till well cooked, skim it carefully, and pound it in a mortar ; return the purée to the stewpan with half a pint of Béchamel sauce ; stir well, and boil, then pass it through a sieve into the stewpan, and just before serving add half a gill of hot gravy with an ounce of butter, stir well on the fire till mixed, and serve.
Celery, Carrots, French Beans, Endive, Cauliflower, and Spinach are made into purees in the same manner as the above.
287. PURÉE OF CHESNUTS.
Cook and peel two pounds of chesnuts in the same way as in No. 51, but finishing the cooking in water instead of broth ; then strain and pound them in a mortar, return the purée to the stewpan on the fire with half a pint of Espagnole sauce, stir, and boil ; rub the purée through a sieve into the stewpan again on the fire, add an ounce of butter and a gill of cream, mix well whilst on the fire, and when hot serve.
238. PURÉE OF SORREL.
Pick and wash well in two or three waters three pounds of sorrel; drain off the water; melt in a stewpan two ounces of butter, put the sorrel in and cover the stewpan on the fire for a few minutes; stir afterwards with a wooden spoon on the fire till the sorrel is soft or melted, when it must be turned over into a hair sieve to drain. Meanwhile fry in the same stewpan with two ounces of butter an onion shred very fine, till of a nice brown colour ; then add a tablespoonful of flour, a little grated nutmeg, a tablespoonful of brown sugar, salt and pepper to taste ; stir on the fire for a few seconds ; after which, moisten with a gill of Espagnole sauce, add the sorrel from the sieve, simmer till well reduced and the sorrel turned into a purée, taking care to stir it with a wooden spoon the whole time ; then rub it through a tammy sieve in the usual way, and serve hot, garnished with croutons and a spoonful of good gravy poured over it.
239. PURÉE OF JERUSALEM ARTICHOKES.
Proceed for this purée exactly in the same manner as for the purée of potatoes, taking the same quantity of artichokes, substituting them for potatoes.
Remarks on Egos.
New-laid eggs are absolutely necessary for good cooking. They are as nourishing as their equivalent weight in meat, and more digestible, and, like rice, they can be prepared in many different ways. They are served in soups as well' as in made dishes,and are appreciated in salads as well as in sweet dishes and omelets, besides being constantly used in sauces, paste, pastry, liaisons, &c., &c.
Records on this page
Purée of VegetablesPurée of Green PeasPurée of TurnipsPurée of Dry PeasPurée of ChestnutsPurée of Sorrel