679 Purée Cormeilles

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Blanch 625 g (1 lb 6 oz) French beans in boiling water for 5 minutes. Drain then stew together with 75 g ( oz) butter and 400 g (15 oz) sliced potatoes. Add dl (1⅓ pt or U.S. cups) White Bouillon and allow to simmer gently until cooked. Pass through a fine sieve, adjust the consistency with 3–4 dl (10–14 fl oz or 1¼–1¾ U.S. cups) boiling milk and pass through a fine strainer. Finish at the last moment with 150 g (5 oz) butter; and garnish with 60 g (2 oz) small freshly cooked French beans cut diamond-shape.

This soup may also be made as a Cream or a Velouté.