689 Purée Georgette

Name: Purée Georgette
Cuisine: France
Ingredients: white bouillon; croutons of bread; boiling milk; butter; globe artichokes

Preparation info

Appears in

Published 1903

Method

Blanch 8 medium-sized globe artichokes. Trim them and gently stew the white part of the leaves and the bottoms with 75 g (2½