Mrs Beetons Vegetables Revisited
Puree de Pommes de Terre
or Very Thin Mashed Potatoes
To every 450g (1lb) Mashed Potatoes allow:
150ml (¼ pint) Good Broth or Stock
50g (2oz) Butter
Boil the potatoes, drain them well and pound smoothly in a mortar, or beat with a fork.
Add the stock or broth and rub the potatoes through a sieve.
Put the puree into a very clean saucepan with the butter.
Stir well over the heat until thoroughly hot and it will then be ready to serve.
A puree should be rather thinner than mashed potatoes and is a delicious accompaniment to delicately broiled mutton cutlets.
Cream or milk may be substituted for the broth when the latter is not available.
A casserole of potatoes, which is often used for ragoûts instead of rice, is made by mashing potatoes rather thickly, placing them on a dish and making an opening in the centre.
After having browned the potatoes in the oven, the dish should be wiped clean and the ragout or fricassée poured in.
Time: About ½ hour to boil the potatoes. 6 or 7 minutes to warm the purée.
Sufficient: Allow 1 lb. of cooked potatoes for 3 persons.
Seasonable at any time.
PUREE DE POMMES DE TERRE or Very Thin-mashed Potatoes
1146. INGREDIENTS - To every lb. of mashed potatoes allow 1/4 pint of good broth or stock, 2 oz. of butter.
Mode - Boil the potatoes, well drain them, and pound them smoothly in a mortar, or beat them up with a fork; add the stock or broth, and rub the potatoes through a sieve. Put the puree into a very clean saucepan with the butter; stir it well over the fire until thoroughly hot, and it will then be ready to serve. A puree should be rather thinner than mashed potatoes, and is a delicious accompaniment to delicately broiled mutton cutlets. Cream or milk may be substituted for the broth when the latter is not at hand. A casserole of potatoes, which is often used for ragoûts instead of rice, is made by mashing potatoes rather thickly, placing them on a dish, and making an opening in the centre. After having browned the potatoes in the oven, the dish should be wiped clean, and the ragout or fricassée poured in.
Time - About 1/2 hour to boil the potatoes; 6 or 7 minutes to warm the purée.
Average cost, 4s. per bushel.
Sufficient - Allow 1 lb. of cooked potatoes for 3 persons.
Seasonable at any time.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved