Recipes Featuring Puree
- Chestnut Puree | 4 cups White Stock II or III
4 cups White Stock II or III
2 cup French Chestnuts, boiled and mashed
1 slice onion
1/4 teaspoon celery salt
2 cups scalded milk
1/4 cup butter
1/4 cup flour
Salt
Pepper
- Chestnut Puree
1 1/2 pounds chestnuts
1 cup bouillon
4 tablespoons butter
1 tablespoon flour
1/2 cup cream
4 tablespoons red wine
Salt and pepper to taste.
1 tablespoon sugar
1 teaspoon chopped parsley - Potato Puree
1 pint potatoes chopped
1/2 onion chopped fine
1 quart milk
Butter
Salt and pepper
Yolk of egg - Pork Tenderloin with Puree of Leek
1 pork tenderloin
1 1/4 pounds leeks (white part only)
Butter
Flour
Bouillon or milk
Salt and pepper
- Tomato Puree
1 quart canned tomatoes
1 pint stock or water (stock is best)
1 bay leaf
1 sprig parsley
1 stick celery
6 peppercorns
1 teaspoonful sugar
- Onion Puree
6 medium-sized onions, minced
1/2 cup shortening
2 tablespoons flour
5 cups bouillon
2 tablespoons beef extract
Salt and pepper - Vegetable Soup Puree
2 tablespoons butter
2 potatoes peeled sliced
1 onion peeled sliced
2 tablespoons rice
1 medium carrot, sliced
1 large tomato
1 quart water
2 tablespoons cornstarch
2 cups milk
Salt, pepper, - Split Pea Puree
2 cups split peas
8 cups water
3 tbsps. chopped onion
1 tsp. salt
2 drops Tabasco Sauce
4 tbsps. chopped pork
2 tbsps. butter
2 tbsps. flour
2 cups milk - Puree of Black Beans
2 cups black beans
12 cups water
1/4 pound salt pork
1/2 pound lean beef
1 carrot
3 small onions
3 cloves
1/4 teaspoon mace
Salt to taste
Dash red pepper
3 eggs, hard-cooked
1 lemon, slice - Puree of Vegetable Soup
3 carrots
1 turnip
1 leek
1 stalk celery
2 ounce cabbage
2 tomatoes
1 onion
1/4 pound spinach
2 medium-sized potatoes
1/4 pound dry lima beans
1 1/2 tablespoon split peas
1 1/2 quarts water
