688 Purée Freneuse

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stew 700 g ( lb) sliced blanched turnips with 75 g ( oz) butter. Add dl (9 fl oz or 1⅛ U.S. cups) White Bouillon and simmer gently until cooked. Cook separately 250 g (9 oz) potatoes in dl (9 fl oz or 1⅛ U.S. cups) White Bouillon. Pass both preparations through a fine sieve then mix well together. Adjust the consistency with 5 dl (18 fl oz or U.S. cups) boiling milk; pass through a fine strainer and finish at the last moment with 150 g (5 oz) butter.