692 Purée Malakoff

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Slice 200 g (7 oz) white of leek and stew with 75 g ( oz) butter; add 400 g (15 oz) sliced potatoes; 750 g (1 lb 10 oz) depipped and sliced tomatoes, and 1 litre ( pt or U.S. cups) White Bouillon; simmer until cooked and pass through a fine sieve. Adjust the consistency with dl (9 fl oz or 1⅛ U.S. cups) White Bouillon, pass through a fine strainer, reheat and finish with 150 g (5 oz) butter at the last moment.


125 g ( oz) spinach leaves which have been finely shredded, blanched and stewed with a little butter.