41. Sorrel with Asparagus-tops.— Chop up fine one quart of well
picked and washed sorrel; put it in a saucepan with two ounces of butter.
Let it steam for ten minutes ; then moisten with three pints of white
broth (No. 99), adding half a cupful of asparagus-tops, and half a table-
spoonful of salt and a teaspoonful of pepper. Cook together for twenty-
five minutes, and when about serving thicken it with the yolk of one egg
in half a cupful of cream✪ Sorrel with Asparagus-tops. Serve with six sippets of toast.
42. Sorrel With Rice. — The same as for No. 41, using two table-
spoonfuls of rice twenty minutes before serving, instead of the asparagus,
and omitting the sippets of toast.
43. Puree Jackson. — Cut one pint of potatoes into pieces and cover
them with one quart of white broth (No. 99) in a saucepan. Press the
broth through a napkin, adding about two ounces of butter and a bouquet
(No. 254.) Season with half a tablespoonful of salt and a teaspoonful of
pepper, cook well for thirty minutes, then strain the soup, adding half a
cupful of cream, and serve with six sippets of toast. Do not let it boil
again after the cream has been added.
44. Puree Parmentier.— The same as for No. 43, adding one bunch
of cut-up leeks fifteen minutes before serving.
45. Puree Bretonne. — The same as for No. 43, substituting one pint
of dried white beans, previously soaked for four hours in cold water, for
the potatoes.
46. Puree Fanbonne. — The same as for No. 43, using one pint of
lentils instead of potatoes. (Lentils must also be soaked for four hours
before using.) Throw in two tablespoonfuls of cooked green peas and a
pinch of chopped parsley one minute before serving.
47. Pur£e Crecy. — Steam four medium-sized finely chopped carrots
for fifteen minutes in a saucepan, with two ounces of butter ; then moisten
with one quart of white broth (No. 99), adding half a cupful of raw rice,
one bouquet (No. 254), and half a tablespoonful of salt and a teaspoonful
of pepper. Cook thoroughly for thirty minutes, then strain through a
fine colander. Finish with half a cupful of cream✪ Puree Bretonne, and serve with two
tablespoonfuls of croutons (No. 133).
48. Puree Con<!e — Place in a saucepan on the fire one pint of red
beans, previously soaked for four hours in cold water. Moisten with one
quart of white broth (No. 99), and add two ounces of blanched salt pork, one
onion, one carrot, a bouquet (No. 254), and a teaspoonful of pepper. Cook
thoroughly for one hour; then strain, add half a glassful of claret, and then
serve with two tablespoonfuls of square croutons of fried bread (No. 133).
158 THE TABLE.
49. Pure*e Of Green Peas. — The same as for No. 48, using a pint of
green peas instead of red beans, and adding half a cupful of cream in the
place of claret, and one ounce of butter, one minute before serving.
The table
1889Page 97 · 9 recipe records on this page
Presented as published in 1889. 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
41. Sorrel with Asparagus-tops.— Chop up fine one quart of well picked and washed sorrel; put it in a saucepan with two ounces of butter. Let it steam for ten minutes ; then moisten with three pints of white broth (No. 99), adding half a cupful of asparagus-tops, and half a tablespoonful of salt and a teaspoonful of pepper. Cook together for twentyfive minutes, and when about serving thicken it with the yolk of one egg in half a cupful of cream. Serve with six sippets of toast.
42. Sorrel With Rice. — The same as for No. 41, using two tablespoonfuls of rice twenty minutes before serving, instead of the asparagus, and omitting the sippets of toast.
43. Puree Jackson. — Cut one pint of potatoes into pieces and cover them with one quart of white broth (No. 99) in a saucepan. Press the broth through a napkin, adding about two ounces of butter and a bouquet (No. 254.) Season with half a tablespoonful of salt and a teaspoonful of pepper, cook well for thirty minutes, then strain the soup, adding half a cupful of cream, and serve with six sippets of toast. Do not let it boil again after the cream has been added.
44. Puree Parmentier.— The same as for No. 43, adding one bunch of cut-up leeks fifteen minutes before serving.
45. Puree Bretonne. — The same as for No. 43, substituting one pint of dried white beans, previously soaked for four hours in cold water, for the potatoes.
46. Puree Fanbonne. — The same as for No. 43, using one pint of lentils instead of potatoes. (Lentils must also be soaked for four hours before using.) Throw in two tablespoonfuls of cooked green peas and a pinch of chopped parsley one minute before serving.
47. Purée Crécy. — Steam four medium-sized finely chopped carrots for fifteen minutes in a saucepan, with two ounces of butter ; then moisten with one quart of white broth (No. 99), adding half a cupful of raw rice, one bouquet (No. 254), and half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for thirty minutes, then strain through a fine colander. Finish with half a cupful of cream, and serve with two tablespoonfuls of croutons (No. 133).
48. Purée Condé — Place in a saucepan on the fire one pint of red beans, previously soaked for four hours in cold water. Moisten with one quart of white broth (No. 99), and add two ounces of blanched salt pork, one onion, one carrot, a bouquet (No. 254), and a teaspoonful of pepper. Cook thoroughly for one hour; then strain, add half a glassful of claret, and then serve with two tablespoonfuls of square croutons of fried bread (No. 133).
49. Purée Of Green Peas. — The same as for No. 48, using a pint of green peas instead of red beans, and adding half a cupful of cream in the place of claret, and one ounce of butter, one minute before serving.
Records on this page
Sorrel with Asparagus-topsSorrel With RicePuree CongeePuree BretonnePuree ParmentierPuree FanbonnePuree Of Green PeasPuree JacksonPuree Crecy