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Purée de Pommes de Terre, Otherwise Parmentier

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 3 ingredients

  1. one oz. of butter
  2. one pint of white consommé
  3. two tablespoonfuls of small bread dice fried

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 the white of two medium-sized leeks, and fry them without colouration in one oz.
  2. of butter.
  3. Add three medium-sized peeled and quartered potatoes, one pint of white consommé, and cook quickly.
  4. The moment the potatoes seem soft to the touch crush them and rub them through tammy.
  5. Finish the purée with some boiled milk or thin cream, heat until the boil is reached, and add butter when dishing up.
  6. Garnish with two tablespoonfuls of small bread dice fried in butter and some chervil pluches.
  7. 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
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.