Purée de Pois à l'Allemande

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 (7)
Instructions (6)
  1. Stir together over the fire till perfectly smooth 8oz. of fine sifted flour and a pint and a half of white stock.
  2. When well blended and the flour perfectly cooked (this will take twelve or fifteen minutes), pour it through a fine strainer into three pints of boiling white stock, stirring it all the time with a wooden spoon lest it should be lumpy.
  3. Now add one sixth of an ounce each of salt and caster sugar, together with one quart of freshly shelled green peas.
  4. Let these all simmer in the soup, stirring it all the time, till the peas are quite cooked.
  5. When the peas are quite cooked, skim it well, pour it into the well-scalded tureen.
  6. Add an ounce of fresh butter, and serve as soon as this is perfectly melted.
Original Text · last edited 4 days ago
Purée de Pois à l'Allemande.—Stir together over the fire till perfectly smooth 8oz. of fine sifted flour and a pint and a half of white stock, and when well blended and the flour perfectly cooked (this will take twelve or fifteen minutes), pour it through a fine strainer into three pints of boiling white stock, stirring it all the time with a wooden spoon lest it should be lumpy; now add one sixth of an ounce each of salt and caster sugar, together with one quart of freshly shelled green peas, and let these all simmer in the soup, stirring it all the time, till the peas are quite cooked, when you skim it well, pour it into the well-scalded tureen, add an ounce of fresh butter, and serve as soon as this is perfectly melted. Another peasoup is given amongst the broths, which is there given as served untammiéd, but if it is all crushed through a sieve, a few peas being kept back to garnish it, it makes a most delicate purée, even nicer than the two preceding ones.
Notes
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