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PURÉE DE NAVETS, otherwise FRENEUSE

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

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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 lb. of very firm turnips
  2. one and one-half oz. of butter
  3. one-half oz. of sugar
  4. one-half pint of white consommé

Cook safely

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

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • 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. Finely mince one lb.
  2. of very firm turnips, parboil, drain, and stew them in one and one-half oz.
  3. of butter, the necessary salt, and one-half oz.
  4. of sugar, until they are almost completely cooked.
  5. Moisten with one-half pint of white consommé, and complete the cooking.
  6. Meantime, cook two medium-sized, peeled and quartered potatoes in some consommé.
  7. Now put the turnips and the potato into the same stewpan;
  8. crush them, and rub them through tammy.
  9. Bring the purée to the proper consistence by means of boiled milk, and finish it in the usual way.
  10. Garnish with some small bread dice fried in butter.
  11. This soup may also be prepared as a velouté or a cream.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Colander
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.