—Cut one pint of potatoes into pieces and cover them with one quart of white broth ([No. 99]) in a saucepan. Press the broth through a napkin, adding about two ounces of butter and a bouquet ([No. 254].) Season with half a tablespoonful of salt and a teaspoonful of pepper, cook well for thirty minutes, then strain the soup, adding half a cupful of cream, and serve with six sippets of toast. Do not let it boil again after the cream has been added.
44. Purée Parmentier.
—The same as for [No. 43], adding one bunch of cut-up leeks fifteen minutes before serving.
45. Purée Bretonne.
—The same as for [No. 43], substituting one pint of dried white beans, previously soaked for four hours in cold water, for the potatoes.
46. Purée Faubonne.
—The same as for [No. 43], using one pint of lentils instead of potatoes. (Lentils must also be soaked for four hours before using.) Throw in two tablespoonfuls of cooked green peas and a pinch of chopped parsley one minute before serving.
47. Purée Crécy.
—Steam four medium-sized finely chopped carrots for fifteen minutes in a saucepan, with two ounces of butter; then moisten with one quart of white broth ([No. 99]), adding half a cupful of raw rice, one bouquet ([No. 254]), and half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for thirty minutes, then strain through a fine colander. Finish with half a cupful of cream, and serve with two tablespoonfuls of croûtons ([No. 133]).