CookEat Recipe
Purée of Oyster Plant
Oyster-plant root purée strained twice, finished with milk, cream and separate croutons. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2029. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Choose water rather than invent an unnumbered broth identity; identify edible oyster-plant/salsify product, wash well and cool dairy soup safely. Limites : Bunch mass, root peel loss, sieve loss, dairy texture and finished volume unknown.
Method
Steps
Step 1
Trim/scrape/wash TWO medium bunches oyster plant; slice very thin and fry in one ounce butter until tender (source gives no time). Add two tablespoons flour and heat/stir two minutes.
Step 2
Moisten with TWO QUARTS water, chosen from printed “broth or water” alternative, then onions, leeks, parsley and seasonings. Cover and simmer one hour. Sieve then fine-strain into wiped pan.
Step 3
Add pint milk, two gills cream and separate half-ounce butter; stir and boil five minutes. Make No23 croutons once: dice four bread slices small, fry gently in one tablespoon clarified butter until evenly golden and drain. Serve this ONE batch separately with soup. Serve measured soup with croutons separately.
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