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Purée of Parsnips
Purée of Parsnips Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2835. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Safely reheat measured broth and milk; blanch drainage separate from soup liquid. Limites : Six parsnip masses, flour thickening and dual sieve recovery unmeasured.
Method
Steps
Step 1
Make No701 ONCE from embedded veal bones/five gallons STARTING water: bring to boil, skim scum, add vegetables, simmer four-hour guide, cloth-strain, measure FINISHED broth; starting water is not usable yield.
Step 2
Make No23 ONCE from embedded diced bread and clarified butter, fry golden, drain; measure FINISHED soup croutons.
Step 3
Peel/slice SIX parsnips, plunge in separate pint boiling water ten-minute guide, drain/discard blanch water. Cook with onion, two leeks and ounce butter fifteen-minute guide; add two-ounce flour then 2.5qt measured FINISHED No701, two sliced raw potatoes, herbs and seasoning; simmer covered ninety-minute guide.
Step 4
Sieve vegetables into basin, then Chinese-strain into clean pan, add SEPARATE pint milk and boil five-minute guide. Serve with ONE No23 crouton batch, measure actual soup yield after two strainings.
Step 5
For unused No701 broth: cool rapidly in shallow batches, refrigerate/freeze and measure actual output before allocation.
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