PURÉE DE TOPINAMBOUR, otherwise PALESTINE
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 5 ingredients
- two lbs. of Jerusalem artichokes
- one oz. of butter
- one pint of white consommé
- one-quarter pint of milk
- one tablespoonful of fecula has been diluted
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
Chef Wood
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- Finely mince two lbs.
- of Jerusalem artichokes and stew them in one oz.
- of butter.
- Add five torrefied and crushed filberts, moistened with one pint of white consommé, and set to cook gently.
- Rub through tammy;
- finish the purée with one-quarter pint of milk, in which one tablespoonful of fecula has been diluted, cold.
- Set to boil and add butter when dishing up.
- Garnish with small bread dice fried in butter.
- This soup may also be prepared as a velouté or a cream.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board