| Show VARIETIES OF PUREE my may accompany meat most op or form the foundation of a most sub tant lal soup 1 A curol may bo 0 01 ther an accod ment to meat or form tho the foundation of a IL substantial soup whatever vegetable te Is turned into a puree must prat bo be well boiled then passed through a love oleve a werk demanding patience it Is III true tho the puree will then tian have hava a little butter and sea seasoning I 1 on added to it cream or tho the yolk yolks of eggs or nomo gravy bauco auco accord las to what meat it accompanies A paroo of chestnuts choal accompanies veal or poultry and requires tho the ad ditlof of a little thick cream A of white haricot beans ac roast A puree of sorrel or spinach or both combined is really nicest when without meat and placed in in dt vidual cocottes or in hells shells of fried tried broad after passing tho tile spinach ep inoch etc through the sieve it Is to beaten up with 91 little butter and cream and liberally liber libe ally rully seasoned it should not bo be boiled more than just enough to cook it ten dor and then it will keep Us its color and flavor cucumbers marrows turnips artichokes and pumpkins all mako make dell de tl alous clous puree sweet or savory another delicious puree of email small white onions and new potatoes makes a dainty dish if cream Is added and the mixture Is put into small china dishes and browned on top the puree for servius alono alone or as an accompaniment to moat must be kept thick yet smooth tho the puree that forms the foundation of a soup Is lengthened out to mako malto a quantity by adding to it moat meat or vegetable stock and milk or cream or milk or eggs etc the eggs and cream should not bo be put in until after the puree Is cooked cooled and taken from the fire |
