Scrape the carrots, and slice them finely, using the red outside part only. Slice the other vegetables. Put all together in a sauce-pan with the stock. Cook until tender. Rub through a sieve. Return to the fire. Season and add a small lump of sugar. Serve with croûtons.
Purée of Endive
3 large endives
1¹⁄₂ pints chicken stock
1 table-spoon white roux
¹⁄₂ pint cream or milk
2 ozs. butter
Discard all but the white hearts of the endives. Wash them thoroughly, and boil them in salt water for ten minutes. Drain them and put them to stew very gently for quarter of an hour with the butter, stirring continually. Then add half a pint of white chicken stock, and simmer for an hour. Pass through a tammy. Return to the fire and add a pint more stock. Let it boil up. Season. Add the white roux ([p. 12]), butter and the boiling cream. Colour with spinach colouring (see [p. 104]).
Purée of Green Peas—I
1 pint of green peas
1 turnip
1 small onion
1 piece of mint
1 oz. of butter
1 quart brown stock
Stew the vegetables with the butter, one pint of stock, and a little celery seed, until they are quite tender. Rub them through a fine sieve or tammy. Return to the fire. Add the rest of the stock. Season, and add a lump of sugar and spinach colouring (see [p. 104]).
Whenever possible, use half a head of celery finely chopped, instead of the celery seed.
Purée of Green Peas—II
1 pint of peas
2 small onions
1 cabbage lettuce
1 bouquet herbs
1 quart stock
1 table-spoon white roux
1 gill cream