Skip to content

CRÈME D’IGNAMES, otherwise BRÉSILIENNE

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

No ratings yet

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

  1. one pint of the former
  2. one-half pint of the latter per lb
  3. one and one-half oz. of butter
  4. two tablespoonfuls of Brazilian pearls

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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

  1. Bake the yams in the oven, without peeling them.
  2. As soon as this is done, cut them in two, remove their pulp, and quickly rub the latter through a sieve while it is still hot.
  3. Dilute the purée with boiling milk or thin Béchamel in the proportion of one pint of the former and one-half pint of the latter per lb.
  4. of the purée.
  5. (This Béchamel should be made from one and one-half oz.
  6. of butter and one oz.
  7. of flour per quart of milk.) Rub the whole through tammy, and finish the preparation in the usual way.
  8. Garnish with two tablespoonfuls of Brazilian pearls, poached in consommé.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Sieve
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.