293. PUREE OF CARROTS A LA CRECY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (10)
  1. Shave off the red part of about twelve large carrots, add one head of celery and one onion.
  2. Blanch these in boiling water on the fire for ten minutes.
  3. Drain them in a colander.
  4. Put them into a small stockpot with two ounces of fresh butter, an ounce of lump sugar, and a little salt.
  5. Set the carrots thus prepared on a slow fire to steam.
  6. When they have become considerably reduced in quantity (without burning or acquiring any colour) add to them two quarts of good broth.
  7. Let the carrots boil gently for an hour.
  8. Drain them—pound and rub them through a tammy in the usual way.
  9. Clarify the purée in the same manner as directed in the preceding article.
  10. Finish this soup by incorporating with it one pat of fresh butter and a little pounded sugar.
Original Text
293. PUREE OF CARROTS A LA CRECY. Shave off the red part of about twelve large carrots, add one head of celery and one onion; blanch these in boiling water on the fire for ten minutes; drain them in a colander, and afterwards put them into a small stockpot with two ounces of fresh butter, an ounce of lump sugar, and a little salt. Set the carrots thus prepared on a slow fire to steam and when they have become considerably reduced in quantity (without burning or acquiring any colour) add to them two quarts of good broth, and let the carrots boil gently for an hour; then drain them—pound and rub them through a tammy in the usual way, and clarify the purée in the same manner as directed in the preceding article. Finish this soup by incorporating with it one pat of fresh butter and a little pounded sugar.
Notes
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