A guide to modern cookery

tammy, finish with boiled milk, despumate, and add butter. Garnish with small bread dice fried in butter. This soup may also be prepared as a velouté or a cream with small pieces of cauliflower as garnish. 635—PURÉE DE CROSNES, otherwise JAPONAISE Parboil and drain one lb. of well-cleaned stachys. Stew them in one oz. of butter; moisten with one pint of boiled milk or white consommé, according as to whether the purée is to be a Lenten one or not; add two medium-sized minced potatoes, and complete the cooking gently. Rub through tammy, test the consistence, and add, if necessary, either a little boiled milk or some consommé; despumate, and add butter. Garnish with two tablespoonfuls of Japanese pearls poached in consommé or milk. This soup may also be prepared as a velouté or a cream. 636—PURÉE DE FLAGEOLETS, otherwise MUSARD Cook together with the ordinary aromatic garnish three-quarters pint of dry flageolets, or, if they are in season, use twice that quantity of fresh ones. Drain, pound, and moisten the purée with a little of the cooking-liquor of the flageolets, rub through tammy, and rectify the consistence with some white consommé and the necessary quantity of boiled milk. Despumate, and butter it when about to dish up. Garnish with two tablespoonfuls of small bread dice fried in butter. This soup may also be prepared as a velouté or a cream, but for either of the latter it is preferable to use fresh flageolets, the garnish for both consisting of very small flageolets and chervil _pluches_. 637—PURÉE DE HARICOTS BLANCS, otherwise SOISSONNAISE Cook in the usual way, that is to say, with carrots, a faggot, and one onion stuck with a clove, a good half-pint of dry haricot beans. Crush all these, moisten with a few tablespoonfuls of their cooking-liquor, and rub through tammy. Rectify the consistence of the purée with the necessary quantity of white consommé and milk, despumate, add butter when about to dish up, and garnish with small bread dice. This soup may also be prepared as a velouté or a cream. 638—PURÉE DE HARICOTS VERTS, otherwise