671 Purée Bonvalet

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Heat 75 g ( oz) butter in a pan and add 200 g (7 oz) sliced turnips, 200 g (7 oz) sliced potatoes and 100 g ( oz) sliced white of leek; stew gently without colouring. Add dl (1⅓ pt or U.S. cups) White Bouillon and 250 g (9 oz) new season’s haricot beans or 200 g (7 oz) cooked old haricot beans.

Allow to simmer gently until cooked, pass through a fine sieve and adjust the consistency with dl (1⅓ pt or U.S. cups) White Bouillon. Pass through a fine strainer and finish at the last moment with a liaison of 6 egg yolks and 2 dl (7 fl oz or U.S. cup) cream and 150 g (5 oz) butter.


1 dariole of Royale prepared with a purée of turnips, cut in dice; 1 tbs small green peas; 1 tbs diamond-shaped pieces of French beans; Pluches of chervil.