292. PUREE OF ROOTS A LA CROISSY

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

six large carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
the same number of turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
three onions ↝ Onions, raw [Vegetables and Vegetable Products]
three heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a handful of sorrel ↝ Chard, raw [Other dark green vegetables]
a little chervil ↝ Parsley, raw [Not included in a food category]
a little tarragon ↝ Parsley, raw [Not included in a food category]
a quarter of a pound of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two quarts of broth ↝ Soup, broth [Soups, broth-based]
one pat of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little pounded sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (5)

Cut into thin shavings six large carrots, and slice very small the same number of turnips, three onions, and three heads of celery; add a handful of sorrel and a little chervil and tarragon; put these into a stewpan with a quarter of a pound of fresh butter on a slow fire, and let it remain there until the vegetables are steamed sufficiently to reduce their quantity to one-half;
then add two quarts of broth, and put the pan on the fire to boil; skim it, and remove it to the side to boil gently for about an hour and a half;
after which, proceed to drain the roots from the broth in a colander, pound them in a mortar, and having mixed them with the liquor, warm the purée thus obtained, and rub it through the tammy-cloth in the usual way.
Then put the purée into a soup-pot (with more broth if needed), and allow it to boil on the stove-fire;
after this, place it by the side to clarify itself by gentle ebullition; and when it ceases to throw up any froth or scum, finish the soup by adding one pat of fresh butter and a little pounded sugar, and send to table.

Original Text

292. PUREE OF ROOTS A LA CROISSY.
Cut into thin shavings six large carrots, and slice very small the same number of turnips, three onions, and three heads of celery; add a handful of sorrel and a little chervil and tarragon; put these into a stewpan with a quarter of a pound of fresh butter on a slow fire, and let it remain there until the vegetables are steamed sufficiently to reduce their quantity to one-half; then add two quarts of broth, and put the pan on the fire to boil; skim it, and remove it to the side to boil gently for about an hour and a half; after which, proceed to drain the roots from the broth in a colander, pound them in a mortar, and having mixed them with the liquor, warm the purée thus obtained, and rub it through the tammy-cloth in the usual way. Then put the purée into a soup-pot (with more broth if needed), and allow it to boil on the stove-fire; after this, place it by the side to clarify itself by gentle ebullition; and when it ceases to throw up any froth or scum, finish the soup by adding one pat of fresh butter and a little pounded sugar, and send to table.

Notes

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