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PUREE OF VEGETABLES

(Vegetables And Sundries.) - (The Jewish Manual)







Take any vegetable that may be approved, boil till well done, drain
away all water, reduce the vegetable to a pulp, and add to it any fine
sauce, to make it of the consistency of a very thick custard.

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Puree Of Vegetables

Cut fine three onions, one turnip, two French carrots and four potatoes,

put in a saucepan with four tablespoonfuls of butter and a little

parsley; let them cook about ten minutes, then add a tablespoonful of

flour. Stir well and add two quarts of boiling milk, season with salt

and pepper and a tiny bit of sugar, and when it boils take out the

parsley, press the soup through a sieve and serve with croutons of fried

bread.









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