Puree Of Haricot Beans For Garnishing Sweetbreads, Entrees Of Meat And Birds, Etc

Put one pound of haricot beans to soak in cold water for a day or two before using them, change the water often, and put them to cook in good-flavoured light stock, enough to well cover them, with a bunch of herbs and two ounces of lean ham or bacon; let them cook for two and a half to three hours or longer till tender, and when almost dry rub them through a wire sieve, mix the puree up with a little cream to make it into a smooth stiff paste, add a pinch of castor sugar, make hot in the bain-marie, and use by means of a forcing bag and large rose pipe.

Creamy Puree Of Potatoes For Garnishing Centres Of Entries

Boil six or eight large potatoes, rub them through a wire sieve and mix with it one and a half ounces of butter and a little salt and white pepper; mix with cream or new milk into a smooth paste, rewarm the puree in the bain-marie, and use.

Tomato Puree - For Masking Meats, Cutlets, Sweetbreads, Etc

Take four or five raw ripe tomatoes, slice them and put them in a stewpan with one ounce of butter, the strained juice of a lemon, a little salt, a tiny dust of coralline pepper, a tablespoonful of good light stock; boil down to a pulp, then mix with it a quarter of an ounce of arrowroot that is mixed with a tablespoonful of sherry, stir till boiling, tammy, and use.

Thick Puree Of Tomatoes

Take two or three large ripe tomatoes, cut them up in thin slices. and put them in a stewpan with a little white pepper and a pinch of salt; bring them to the boil; then add to the pulp two ounces of butter that has been mixed till smooth with half an ounce of Marshall's Creme de Biz, and stir together till the mixture boils; add three or four drops of carmine and a wineglassful of white wine, then rub all through a tammy or fine hair sieve, rewarm, and use. This puree is nice to serve with boiled fish, or chicken, sweetbread etc.

Puree Of Meat A La Vienne

Take ten ounces of cooked meat, such as chicken or pheasant, and pound it till smooth with a quarter of a pound of fresh batter, a table-spoonful of thick cream, two tablespoonfuls of Veloute sauce (vol. i.), a tablespoonful of salad oil and a tablespoonful of tarragon vinegar; season with salt and a little coralline pepper, rub through a fine wire sieve and use for making sandwiches or for filling brioches, to serve for a luncheon dish, arranged in a pile and garnished with cress or aspic-jelly.

Quenelles Of White Meat For Garnishing Calf's Head Meats, Etc

Pound six ounces of raw white meat till smooth, then mix with six ounces of pounded Panard (vol. i.), one ounce of butter, a little salt and pepper, and a tiny dust of cayenne; mix well into it two and a half whole raw eggs, one tablespoonful of cream, and one large tablespoonful of thick Bechamel sauce (vol. i.), then rub all through a wire sieve, and put into a forcing bag with a plain pipe; force the mixture into little quenelle tins that have been buttered and ornamented with truffle, put them into a saute pan or stewpan on a piece of paper, cover with boiling water, watch this reboil, then draw the pan aside and let the quenelles poach for fifteen minutes. When cooked, take up and turn out on a cloth, and use.