Purée of Rice
4 table-spoons rice
1 pint stock
1 pint milk or cream
1 onion
1 carrot (grated)
Bay leaf
¹⁄₂ cup fine bread crumbs
1 oz. butter
Wash and parboil the rice. Add it to the stock with a grated carrot, the sliced onion (which should have been fried a light brown in the butter), and the bread crumbs. Simmer for half-an-hour. Pass through a fine sieve. Return to the fire. Add the scalded milk or cream, and season. Serve with croûtons (see [p. 103]).
Purée of Turnip
4 turnips (preferably yellow)
1 large onion
1 carrot
1 piece of celery
4 ozs. butter
1¹⁄₂ pints stock or water
¹⁄₂ pint milk or cream
Slice the vegetables finely and stew them in the butter. Add half a pint of the stock hot and simmer until the vegetables are very tender. Put through a sieve. Add the rest of the stock. Heat. Season. Just before serving add the scalded milk or cream.
Purée of Winter Vegetables
1 onion
1 carrot
1 large turnip
¹⁄₂ small cabbage
¹⁄₂ head of celery
¹⁄₂ pint of stewed tomatoes
1 quart of water or stock
Bouquet of sweet herb
Table-spoon butter
1 gill cream or milk
Chop all the vegetables but the cabbage and tomatoes very fine. Put them in a sauce-pan with the water or stock and boil. Cook the cabbage separately. When the vegetables are tender, add the cabbage. Simmer ten minutes. Add the tomatoes and a bouquet of herbs. Boil for quarter of an hour. Rub through a sieve. Return to the fire. Season. Add the butter and the cream.