Читать книгу French Dishes for American Tables - active 1886-1899 Pierre Caron - Страница 4

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56. Purée of Sorrel. Proceed as for clear sorrel soup (Art. 12), except with the addition of four yolks of eggs, mixed in a little water, just before serving the soup and when it has entirely ceased boiling. Serve with it some square pieces of bread fried in butter.

57. Cream of Sorrel. Boil one quart of sorrel, drain it, put it in cold water, and press it through a sieve. Put it in a saucepan with not quite a quart of consommé (stock), and the same of cream; salt, pepper, and an ounce of butter. Boil for a few moments, and then remove the saucepan to the back of the range. When it has ceased boiling, take the yolks of four eggs, which mix in a little water; add to your soup, and serve.

58. Purée of Green Peas. Take a quart of green peas and put them in a saucepan with boiling water, adding some parsley and a little salt. Boil rapidly, until the peas are thoroughly done, then drain them and remove the parsley. Pound them, and press them through a sieve, and return them to the fire, in a saucepan, with a pint and a half of consommé and the same of cream. When boiling, add an ounce of butter, a little salt, a pinch of sugar, and serve with small squares of bread fried in butter.

59. Purée of Peas à la Princesse. Boil a chicken in a little more than three pints of consommé (stock, Art. 1). If an ordinary chicken, it will take forty minutes; if an old one, two hours. After it is done, let it become cold, and cut it in pieces to serve in your soup. Make the purée of peas like the preceding; add to it the consommé in which the chicken was cooked, and serve with small squares of bread fried in butter.

60. Split-Pea Soup. Take a pint of split peas, which, having washed well, place in a saucepan with an onion, a clove, half an ounce of ham, and two quarts of cold water. Boil until the peas are very soft, press them through a sieve, put them again on the fire, with the addition of an ounce of butter, three pints of consommé (stock, Art. 1), and serve with some small pieces of bread fried in butter.

61. Purée of Lentils. Take a quart of lentils, wash them well, and put them in a saucepan with a slice of lean ham, the carcass of a partridge, a carrot, an onion, a few branches of parsley, a few pieces of celery, and add three pints of consommé (stock). Boil until the lentils are thoroughly cooked, drain, remove the ham, partridge, and parsley, press through a sieve, place on the fire again, adding one ounce of butter, boil for a moment, and serve with small squares of bread fried in butter.

62. Purée of White Beans. Take one pint of white beans, which wash well, and boil thoroughly in three pints of consommé (stock, Art. 1). When the beans are done, press them through a sieve, put them again on the fire, adding one ounce of butter, a pinch of sugar, boil for a moment, and serve with small squares of bread fried in butter. This soup can be varied by adding a plateful of string-beans boiled separately with a little salt and a very little soda, after which put in cold water for a moment, and then cut in diamonds. Chop a teaspoonful of parsley, and serve with the string-beans in your soup.

63. Purée of Asparagus. Take a bunch of asparagus, separate the heads from the stalks, wash them, and then boil them with a little salt and a very little soda, after which put them in cold water for a moment. Put into a saucepan one ounce of butter, two ounces of flour, a little salt, a pinch of sugar, and add the heads of asparagus, a pint and a half of cream, the same of consommé (stock, Art. 1). Stir all together until boiling, strain, put back on the fire for a few moments, and, adding an ounce of butter, serve.

64. Purée of Rice. Take half a pound of rice, which wash well in several waters, boil for a few moments, then put in cold water, drain, and place in a saucepan with one quart of consommé (stock), and boil for about an hour. Press through a sieve, and put back on the fire until it begins to boil, then add one pint of cream and an ounce of butter; serve.

65. Rice Soup à la Crécy. Take two very red carrots, a turnip, and an onion, which cut in slices, and a clove. Boil these in not quite a quart of consommé (stock, Art. 1) for about an hour. Press through a sieve. Then boil four ounces of rice, after which drain and put it in cold water for a moment; drain again, and boil for three quarters of an hour in nearly a quart of consommé. Add the purée of vegetables, and, when beginning to boil up again, add one ounce of butter, and serve.

66. Purée of Barley. Take half a pound of barley, which boil for about five minutes, then put in cold water. Drain, and add it to three pints of consommé (stock, Art. 1), boil about two hours, press through a sieve and put back on the fire until it begins to boil, adding one ounce of butter and two tablespoonfuls of green peas, previously boiled; serve.

67. Purée of Celery. Take a bunch of celery, and wash it well; cut it in pieces and place it in a saucepan with water, a little salt, and boil thoroughly, drain, and put it in cold water. In another saucepan put an ounce of butter (which melt), one ounce of flour, salt, pepper, and a very little nutmeg; mix all together, adding the celery, not quite a quart of consommé (stock), and the same of cream. Put it on the fire, taking care to stir until it boils, press through a sieve and again put it on the fire for a moment; serve.

68. Purée Soubise à la Princesse. Blanch six onions in boiling water, with a little salt, until they become soft. Drain and dry them in a napkin. Then put them in a saucepan with an ounce of butter, on a very gentle fire, so that they may only color slightly; add two ounces of flour, a little salt, pepper, and a very little nutmeg; moisten with a pint and a half of consommé (stock, Art. 1), and the same of cream. When beginning to boil, press through a sieve, heat again on the fire, adding half an ounce of butter, and serve.

69. Purée of Potatoes à la Jackson. Bake in the oven half a dozen potatoes. Take out the inside, which put in a saucepan with an ounce of butter. Mix thoroughly together with a spoon, and season with a little salt, pepper, a pinch of sugar, and a very little nutmeg. Moisten with a pint and a half of consommé (stock), press through a sieve, put back on the fire, and as soon as beginning to boil add a pint and a half of cream; heat without boiling, then add four yolks of eggs well mixed in a little water, and serve.

70. Purée of Jerusalem Artichokes. Clean a dozen Jerusalem artichokes, cut them in pieces, and put them in a saucepan with a little butter, salt, and a pinch of sugar. As soon as they begin to color slightly, add a pint and a half of consommé (stock, Art. 1), boil a little longer, and press through a sieve. Put back on the fire until beginning to boil, add an ounce of butter, a pint and a half of cream, and when very hot, without boiling, add the yolks of four eggs, which you have previously mixed well in a little water. You may serve with small squares of bread fried in butter if desired.

71. Purée of Fowl à la Reine. Clean a chicken, and put it in a saucepan with a quart of consommé (stock, Art. 1), a carrot, an onion, and a clove. Simmer very gently for three hours; take out the fowl, cut off the white meat, and pound very fine. Remove the grease carefully from your soup in which the fowl has been cooked, then add the pounded chicken, and put through a sieve. Heat it up again on the fire, add a pint and a half of cream, taking care that it does not boil, add very little nutmeg, pepper, salt, a very little sugar, an ounce of butter, and the yolks of four eggs, well mixed in a little water. Serve.

72. Purée of Partridge. Remove the shells of two dozen French chestnuts, which boil five minutes, remove the skins, and put the chestnuts in a saucepan with a little salt and water, and boil for about five minutes. Cut off all the meat from a cold partridge, which pound in a mortar, together with the chestnuts, and then press through a sieve. Boil the bones of your partridge for about half an hour in three pints of consommé (stock, Art. 1), adding a wineglass of sherry, strain, and add it to your chestnuts and partridge. Put in a saucepan two tablespoonfuls of flour, with an ounce of butter, a little pepper, and salt. Mix all well together, and add them to your purée, which should be very hot. When economy is no object, you may add two partridges instead of one, which will give a better flavor to your purée, to which, if you find too thick, you may add a little more consommé.

73. Purée of Rabbit. Remove the fillets from an uncooked rabbit, and place them in a saucepan on a moderate fire, with half an ounce of butter, and simmer very gently. In another saucepan put the remainder of the rabbit with an onion, a clove, and a little nutmeg, and three pints of consommé (stock, Art. 1). Simmer gently three quarters of an hour, remove the meat from the thighs and shoulders, pound it together with two ounces of rice well boiled, moisten with the consommé in which your rabbit was cooked, and put through a sieve. Cut your fillets of rabbit, which you cooked in butter, into small pieces, and serve in your soup.

74. Tomato Soup. Cut a carrot and an onion in slices, add a slice of raw ham and a clove, and put into a saucepan with half an ounce of butter. As soon as your vegetables begin to color slightly, mix well with them an ounce of flour, add a quart of tomatoes, and boil for thirty minutes. Strain, then season with salt and pepper, put again on the fire, add a pint of consommé (stock), and boil for five minutes, and add an ounce of butter. Remove the grease from your soup, and serve with small squares of bread fried in butter.

75. Purée of Vegetables aux Croûtons. Clean and cut in slices a medium-sized carrot, a turnip, an onion, a leek, some pieces of celery, and add two cloves. Boil them for a few moments, and afterward put them into cold water for a moment. Then place your vegetables in a saucepan, with four ounces of dried peas, moisten with three pints consommé (or stock, Art. 1), boil for two hours, season with a little pepper, salt, and a pinch of sugar. Press through a sieve, put again on the fire with an ounce of butter, and serve in your soup, with small squares of bread fried in butter.

76. Rice Soup au Lait d'Amandes. Wash in cold water four ounces of rice, which boil for ten minutes, afterward put it in cold water, drain, then place it in a saucepan with three pints of milk, and boil very gently for forty-five minutes. Take four ounces of bitter-almonds with one of sweet, blanch them and pound them well, adding by degrees, as you pound, a glass of cold milk. Put through a sieve, add a pinch of salt and about a coffee-spoonful of sugar, and then with the rice and milk boil for a moment, and serve.

77. Bisque of Crawfish. Wash four dozen crawfish and put them in sufficient water to cover them, cut a carrot, an onion, and three cloves of garlic in slices, add two cloves, a few branches of parsley, a little salt, and a tablespoonful of vinegar, and boil for fifteen minutes. Drain them, and then pound them to a paste. Melt one ounce of butter in a saucepan, add two ounces of flour, which mix well with the butter. Then add the paste of crawfish, not quite a quart of cream, the same of consommé (stock), three quarters of a cupful of tomatoes, salt and pepper, and a little cayenne. Boil, and stir with a spoon, press through a sieve, and put back on the fire, with one ounce of butter; as soon as it boils up again, serve.

78. Bisque of Lobster. Take half a pound of boiled lobster from which you have removed the shell, and proceed as for the foregoing, adding half instead of three quarters of a cupful of tomatoes.

79. Bisque of Clams. Boil fifty clams in their juice for about five minutes, drain them, chop them fine, then pound them. Put in a saucepan on the fire four ounces of butter, with two ounces of flour, add your clams with their juice, two pinches of salt, one of pepper, one of cayenne, and two and a half pints of milk, stir constantly, and, just before beginning to boil, remove from the fire, strain, heat again over the fire, and serve.

Bisque of oysters is prepared in the same manner.