674 Purée Clermont

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Blanch and remove the skins of 750 g (1 lb 10 oz) chestnuts; cook together with 200 g (7 oz) blanched sliced celery, 100 g ( oz) sliced onions stewed in butter without colour and dl (1⅓ pt or U.S. cups) White Bouillon. Pass through a fine sieve and adjust the consistency with 5 dl (18 fl oz or U.S. cups) boiling milk; pass through a fine strainer. Finish at the last moment with 150 g (5 oz) butter.


Thinly sliced rings of small onions, floured and fried in butter until crisp; 60 g (2 oz) Auvergne paste cooked in White Bouillon.