CookEat Recipe
Purée Crécy Stanley
Carrot-rice white-broth soup with cooked peas. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2422. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Safe bone-free No701; prepared peas fully cooked. Limites : Carrot mass, purée sieve loss, pea raw purchase and soup final volume unknown.
Method
Steps
Step 1
Put veal bones in five gallons STARTING cold water, bring to boil and skim; add whole peeled vegetables, cover/simmer four hours, cloth-strain, rapid-chill and measure FINISHED broth.
Step 2
Slice carrots/onions/celery, stir in FIRST ounce butter ten minutes. Add raw rice, TWO QUARTS measured FINISHED No701 and seasonings, simmer fifty minutes.
Step 3
Strain liquid, pound vegetables/rice to purée and reunite with liquid, then fine-strain. Add HALF PINT already COOKED peas, boil, add SEPARATE half-ounce butter and serve actual volume.
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