689 Purée Georgette

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Blanch 8 medium-sized globe artichokes. Trim them and gently stew the white part of the leaves and the bottoms with 75 g ( oz) butter until tender. Remove three of the bottoms and reserve. To the remainder add 300 g (11 oz) small Croutons of bread fried in butter and 1 litre ( pt or U.S. cups) White Bouillon; finish cooking together gently. Pound, pass through a fine sieve, adjust the consistency with dl (9 fl oz or 1⅛ U.S. cups) boiling milk, then pass again through a fine strainer.

Pound the reserved atrichoke bottom with 200 g (7 oz) butter and pass through a very fine sieve. Reheat the soup and finish at the last moment with the prepared artichoke butter.

Garnish; 2 dl (7 fl oz or U.S. cup) Perles du Japon cooked in White Bouillon.