207. Purée of Cauliflower Soup

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

four middling-sized cauliflowers, previously boiled and chopped fine ↝ Cauliflower, raw [Vegetables and Vegetable Products]

For purée of turnips

turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
half a tablespoonful more of flour ↝ Flour, 00 [Cereal Grains and Pasta]

For purée of white Belgian carrot ('Crécy à la Reine')

white Belgian carrot ↝ Carrots, raw [Vegetables and Vegetable Products]

Instructions (3)

Proceed as described for the purée of artichokes, but omitting the artichokes, and substituting four middling-sized cauliflowers, previously boiled and chopped fine.
A purée of turnips is likewise made in the same manner as a purée of artichokes, substituting turnips for artichokes, and adding half a tablespoonful more of flour.
A purée of white Belgian carrot, called “Crécy à la Reine,” is made in the same way, and is uncommon and delicate.

Original Text

207. Purée of Cauliflower Soup.—Proceed as described for the purée of artichokes, but omitting the artichokes, and substituting four middling-sized cauliflowers, previously boiled and chopped fine.

A purée of turnips is likewise made in the same manner as a purée of artichokes, substituting turnips for artichokes, and adding half a tablespoonful more of flour. A purée of white Belgian carrot, called “Crécy à la Reine,” is made in the same way, and is uncommon and delicate.

Notes

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