CRÈME AU BLÉ VERT, otherwise CÉRÈS
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- one lb. of dry
- one-half pint of water
- one and one-quarter pints of Béchamel
- a pinch of chervil pluches
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put one lb.
- of dry, green wheat to soak in cold water for four hours.
- Then cook it slowly in one-half pint of water and as much white consommé.
- Mix therewith one and one-quarter pints of Béchamel and rub through tammy.
- Add the necessary amount of white consommé to the purée;
- heat the whole without boiling, and finish it with cream when dishing up.
- Garnish with a pinch of chervil pluches.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife