47 | Purée Crécy.
—Steam four medium-sized finely chopped carrots for fifteen minutes in a saucepan, with two ounces of butter; then moisten with one quart of white broth (No. 99), adding half a cupful of raw rice, one bouquet (No. 254), and half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for thirty minutes, then strain through a fine colander. Finish with half a cupful of cream, and serve with two tablespoonfuls of croûtons (No. 133).