A guide to modern cookery

chop one onion, and put the whole into a stewpan with a sprig of thyme and two oz. of butter. Stew gently for twenty minutes, and season with a pinch of salt and sugar. Add the thickening ingredient, _i.e._, either two oz. of rice or five and one-half oz. of bread dice fried in butter; also add one and one-half pints of white consommé, and set to cook very gently. Rub through tammy, test the consistence, despumate, and add butter when dishing up. Ordinary garnish: small bread dice fried in butter. Occasional garnish: poached Japanese pearls in the proportion of two tablespoonfuls per quart of the soup. This soup may also be prepared as a cream or a velouté à la Nivernaise (see No. 674). 631—PURÉE DE CAROTTES AU TAPIOCA, otherwise VELOURS Make one pint of carrot purée as above, and poach two tablespoonfuls of tapioca in a pint of white consommé. When about to serve, and after having buttered the purée of carrots, mix therewith the prepared tapioca. 632—PURÉE DE CÉLERI-RAVE Finely mince one lb. of celeriac; _blanch_ it; thoroughly drain it, and stew it gently in one oz. of butter. Moisten with one quart of white consommé; add two medium-sized potatoes, minced, and set to cook gently. Rub through tammy; despumate the purée gently for half an hour, and add butter when dishing up. Garnish: small bread dice fried in butter. 633—PURÉE DE CHOUX DE BRUXELLES, otherwise FLAMANDE Parboil and drain one lb. of very fresh Brussels sprouts. Set them to stew gently in three oz. of butter; moisten with one pint of white consommé; for the leason add two medium-sized quartered potatoes, and complete the cooking. Rub the whole through tammy, finish the purée with milk, despumate it in the usual way, and add butter when dishing up. Garnish with small bread dice fried in butter. 634—PURÉE DE CHOUX-FLEURS, otherwise DUBARRY Parboil one lb. of cauliflower divided into bunches. Drain them and put them in a saucepan with one pint of boiled milk and two medium-sized minced potatoes for the thickening. Set to cook gently, rub through