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RECIPES FOR PUREES

131.—SORREL SOUP. (Fr.Crême d'Oseille.)

Ingredients.— ¼ of a lb. of sorrel, picked and washed, 1 small cabbage lettuce, 3 or 4 sprigs of tarragon, a few sprigs of chervil, 1 oz. of butter, 1½ pints of white stock, 1 gill of cream, ½ a pint of Béchamel sauce (see Sauces), yolks of 3 eggs.

Method.—Wash the sorrel and the lettuce, cut both up small, and put in a stewpan with the butter. Cook whilst stirring for about 5 minutes, then add the stock. Let the whole simmer gently for about ½ an hour, and rub through a fine sieve. Return the purée to a clean stewpan with the Béchamel sauce, season to taste with salt, pepper and a grate of nutmeg, re-heat, add the tarragon and chervil cleaned and cut into shreds, and cook for a few minutes longer. Add the cream and the egg-yolks, previously beaten with a whisk, stir over the fire for a few moments to cook the eggs, then serve.

Average Cost.—2s. Sufficient for 4 persons. Seasonable in spring and summer.

132.—SPINACH SOUP. (Fr.Purée d'Epinards.)

Ingredients.—1 pint of white second stock, 1 pint of milk, 2 lb. of spinach, 1 oz. of butter, 1½ ozs. of flour, pepper and salt.

Method.—Wash the spinach, remove the stalks, and put it into a saucepan with just sufficient water to cover the bottom of the pan to prevent it burning. When tender, drain and rub through a hair sieve. Melt the butter in a stewpan, sprinkle in the flour, cook for 2 or 3 minutes, then add the purée of spinach and the stock, a little at a time. Boil, add the milk, simmer a few minutes, season to taste, and serve.

Time.—About 1 hour. Average Cost, 9d. to 1s. without the stock. Seasonable from March to December. Sufficient for 4 persons.

133.—SPRING SOUP. (Fr.Purée Printanière Maigre.)

Ingredients.—1 pint of boiling water, 2 pints of milk, 2 carrots, 2 onions, 2 potatoes, 1 turnip, 2 leeks, 1 good lettuce, 1 bunch of watercress, 2 ozs. of butter, 1 oz. of flour, salt and pepper. (The yolks of 2 eggs and 2 tablespoonfuls of cream improve the soup.)

Method.—Cut a tablespoonful each of carrot and turnip into small dice, or cubes, and the rest into slices; also cut up the leeks, onions, and potatoes, shred the lettuce finely, and cut off some of the stalks of the watercress. Melt the butter in a stewpan, put in all the vegetables, except the dice of carrot and turnip, cover and let them steam in the