With regard to those recipes which are not followed by any directions of the sort referred to, and which I simply class under the name of Potages, these are unalterable preparations which may only be served in accordance with the directions given. This being clear, the reader will understand that I have refrained from repeating the quantities of butter, cream, thickening ingredients, &c., in each recipe. These particulars having been given in Part I., it will be necessary to refer to that part of the book for them.
[630—PURÉE DE CAROTTES, otherwise CRÉCY[!-- TN: acute invisible --]
Cut one lb. of the red part only of carrots into fine slices; 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.
[226]
]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.