(724). Puree Of Split Peas (Pur6e De Pois Sees)

Wash well and drain one pound of dry split peas, set them in a saucepan with two quarts of veloute stock (No. 422), seasoning with salt and sugar, and adding half a pound of onions, a bunch of parsley garnished with a bay leaf, and two ounces of butter. Cook slowly, suppress the parsley, then drain and pound the peas in a mortar with a pint of bechamel (No. 409) added, press the whole through a tammy (No. 170), heat it well again, and just before serving incorporate into the puree two ounces of fine butter.

(725). Puree Of Potatoes (Purge De Pommes De Terre)

Peel and wash two pounds of medium sized potatoes, put them into a saucepan with sufficient water to cover, and a little salt, let them boil till soft, then drain off the water and cover them with a wet cloth, set the lid on the saucepan and put them into a slack oven for twelve minutes to steam. (They may be cooked by steam for half an hour, which is always preferable to boiling in water.) Rub them either through a sieve or pass them through the machine (Fig. 99a), and put this puree back into the saucepan; season, add a little sugar, then heat it up without boiling. stirring in half a pint of cream and two ounces of fine butter.

(726). Puree Of Sweet Potatoes (Puree De Patates)

Suppress the ends of a pound and a half of small sweet potatoes, peel and cut them into pieces and fry them in some butter, moisten them to their height with stock (No. 189), and when the potatoes are dune and the moistening reduced, pound them in the mortar, seasoning with salt and nutmeg, and adding a gill of cream. Pass this puree through a tammy (No. 170), heat it up well, and before serving, stir in two ounces of fine butter.

(727). Puree Of Pumpkin (Puree De Courge)

Peel and cut a pound of pumpkin into three-quarter inch squares; fry them in four ounces of butter, then moisten them to their height with some stock (No. 194a), adding salt and sugar, and when thoroughly done and reduced, mash them well with half a pint of allemande sauce (No. 407), pass through a sieve, return to the saucepan, heat well, and just before serving, stir in two ounces of fine butter.

(728). Puree Of Sorrel (Puree D'Oseille)

Pick and clean well one pound of sorrel leaves, and put them into a saucepan with a gill of water and some salt; dissolve while stirring with a spoon, and then pour it into a colander so as to drain it properly; now rub it through a sieve. Prepare a little blond roux (No. 163) with one ounce of butter and the same of flour, add to it the sorrel, and let it cook in this for a few moments without ceasing to stir; moisten with a little good gravy; let the puree reduce, and just when ready to serve, mix in a little fine butter and some meat glaze (No. 402).

(729). Puree Of Spinach Or Of Chiccory (Puree D'Epinards Ou De Chicoree)

Pick and wash the spinach leaves until very clean, having two pounds after this is done; cook them in boiling, salted water, and when they crush easily between the fingers, drain, refresh and drain them once more by pressing them well so as to extract all the water. Pound them thoroughly in a mortar, set them in a saucepan to heat, and season with salt, nutmeg, and sugar; stir in a pint of veloute (No. 415), and two spoonfuls of meat glaze (No. 402), and strain through a fine sieve; return them to the saucepan to heat well and just when ready to serve incorporate into the puree four ounces of fine butter.

The chiccory is to be prepared exactly the same as the spinach.