—Proceed the same as for [No. 72], omitting the mirepoix, and substituting half a medium-sized cauliflower instead of artichokes.
74. Cream Palestine.
—Boil for about twenty-five minutes half a pound of Jerusalem artichokes; peel and mash them well, then put them in a saucepan with one ounce of butter, moistening with three pints of white broth ([No. 99]), and half a pint of mirepoix ([No. 138]). Add three tablespoonfuls of raw rice, and half a tablespoonful of salt. Cook thoroughly for thirty minutes; then strain through a sieve, and finish with half a cupful of cream, and a handful of croûtons soufflés ([No. 134]).
75. Cream of Lima Beans.
—Put two ounces of butter in a saucepan with half a pint of mirepoix ([No. 138]), a tablespoonful of flour, and one pint of Lima beans, seasoning with half a tablespoonful of salt. Moisten with three pints of white broth ([No. 99]); cook for thirty minutes; then strain through a sieve, and serve with half a cupful of cream and a handful of croûtons soufflés ([No. 134]).
76. Cream of Dried Green Peas.
—Soak one pint of dried peas for four hours; then cover them with three pints of white broth ([No. 99]), or water. Put them in a saucepan, adding a bouquet ([No. 254]), a good-sized piece of salt pork (about two ounces), one carrot, one onion, three cloves, and twelve whole peppers. Cook for forty-five minutes; then rub through a sieve, add two ounces of good butter, and half a cupful of cream, and serve with sippets of fried bread. Should water be used instead of broth, taste before serving to see if sufficiently seasoned.
77. Cream of Barley.
—Moisten half a pint of well-washed barley with one quart of white broth ([No. 99]), adding a bouquet ([No. 254]), and one whole onion; boil in the saucepan on the stove for forty-five minutes, and season with half a tablespoonful of salt and a teaspoonful of pepper. Strain through a coarse colander, and removing the bouquet, serve with a thickening made of a cupful of cream and the yolks of two raw eggs, and a handful of sippets of bread fried in butter.