127. PUREE OF SEAKALE.

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (10)

a punnet of good white seakale
two ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little sugar ↝ Sugar, NFS [Sugars and honey]
some white broth ↝ Soup, broth [Soups, broth-based]
a round of buttered paper ↝ Rice paper [Crackers, excludes saltines]
a small ladleful of good white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (7)

Boil a punnet of good white seakale, and drain it on a napkin.
Cut it into half-inch lengths, and place it in a stewpan with two ounces of fresh butter, some minionette pepper, nutmeg, salt, a little sugar, and some white broth.
Place thereon a round of buttered paper, and cover the stewpan with its lid.
Set it on a moderate fire to simmer for twenty minutes.
Add a small ladleful of good white sauce.
Reduce the purée quickly to the condition of a soft paste, and then add half a pint of cream.
After reducing it five minutes longer, rub the purée through the tammy, and take it up into a small stewpan for use.

Original Text

127. PUREE OF SEAKALE.
BOIL a punnet of good white seakale, and drain it on a napkin; cut it into half-inch lengths, and place it in a stewpan with two ounces of fresh butter, some minionette pepper, nutmeg, salt, a little sugar, and some white broth; place thereon a round of buttered paper, and cover the stewpan with its lid; set it on a moderate fire to simmer for twenty minutes; then add a small ladleful of good white sauce; reduce the purée quickly to the condition of a soft paste, and then add half a pint of cream; after reducing it five minutes longer, rub the purée through the tammy, and take it up into a small stewpan for use.

Notes

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