Purée Reine Margot

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (12)
Economical version
Instructions (13)
  1. Bake or roast five or six large and very mealy potatoes.
  2. When cooked, turn out all the potato from the baked skins.
  3. Work it up whilst hot with a little butter, and crush it all through a sieve.
  4. Have ready the flesh of a roasted fowl (or a rabbit), minced and pounded with a little stock and butter.
  5. Blend this all with the mashed potato.
  6. Dilute it with stock made from poultry bones, etc.
  7. Rub it all through the sieve, and re-heat, stirring it all the time.
  8. Add a spoonful or two of cream, with seasoning if necessary, and serve at once.
Economical version
  1. Use the water in which beans, or a cauliflower, have been boiled (mind there was no soda with it), instead of milk or stock.
  2. Proceed exactly as above.
  3. Finish off with a little new milk at the last, if the soup is white.
  4. Or, using a little brown stock and a little butter, if the onions have been allowed to brown in the first instance.
  5. For this second soup, well clarified dripping can be used instead of butter.
Original Text · last edited 4 days ago
Purée Reine Margot.—Bake or roast five or six large and very mealy potatoes, and when cooked turn out all the potato from the baked skins, work it up whilst hot with a little butter, and crush it all through a sieve. Have ready the flesh of a roasted fowl (or a rabbit), minced and pounded with a little stock and butter, and blend this all with the mashed potato, dilute it with stock made from poultry bones, etc., rub it all through the sieve, and re-heat, stirring it all the time; add a spoonful or two of cream, with seasoning if necessary, and serve at once. A very economical but most excellent version of this soup can be made by using the water in which beans, or a cauliflower, have been boiled (mind there was no soda with it), instead of milk or stock, pro ceeding exactly as above, and finishing off with a little new milk at the last, if the soup is white, or using a little brown stock and a little butter, if the onions have been allowed to brown in the first instance. For this second soup well clarified dripping can be used instead of butter. The British cook cannot be too often reminded that in France the water in which haricot beans, cauliflower, French beans, etc., have been boiled is always considered a famous groundwork for vegetable soups.
Notes
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