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 [227] ]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.