691 Purée aux Herbes

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Shred 150 g (5 oz) sorrel leaves, 75 g ( oz) water cress leaves and 75 g ( oz) chervil and fresh salad burnet, and stew them gently together with 75 g ( oz) butter. Moisten with 1 litre ( pt or U.S. cups) water, add 700 g ( lb) sliced potatoes and 12 g (4 oz) salt and allow to simmer until cooked. Pass through a fine sieve then through a fine strainer; reheat and finish at the last moment with 200 g (7 oz) Beurre Printanier made with fresh herbs including a few leaves of basil and chervil.