[641—PURÉE DE NAVETS, otherwise FRENEUSE]
Finely mince one lb. of very firm turnips, parboil, drain, and stew them in one and one-half oz. of butter, the necessary salt, and one-half oz. of sugar, until they are almost completely cooked. Moisten with one-half pint of white consommé, and [229] ]complete the cooking. Meantime, cook two medium-sized, peeled and quartered potatoes in some consommé.
Now put the turnips and the potato into the same stewpan; crush them, and rub them through tammy. Bring the purée to the proper consistence by means of boiled milk, and finish it in the usual way.
Garnish with some small bread dice fried in butter.
This soup may also be prepared as a velouté or a cream.
[642—PURÉE D’OSEILLE ET DE VERMICELLE A LA CRÈME]
Sprinkle three oz. of well-separated vermicelli into one pint of boiling milk or white consommé (according as to whether the preparation be a Lenten one or not). Let the vermicelli poach gently for twenty-five minutes, and then add four tablespoonfuls of sorrel cooked in butter.
Rub the whole through tammy; finish the purée with sufficient milk or thin cream; heat until the boil is reached, and, when about to serve, complete by means of a leason composed of the yolks of two eggs and one-quarter pint of very fresh cream.
For the garnish, refer to the remarks under No. [646].