694 Purée Marianne

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Cook 500 g (1 lb 2 oz) sliced pumpkin and 300 g (11 oz) sliced potato together with dl (1⅓ pt or U.S. cups) White Bouillon. Pass through a fine sieve and adjust the consistency with 5 dl (18 fl oz or U.S. cups) White Bouillon. Pass through a fine strainer, reheat and finish at the last moment with 150 g (5 oz) butter.

Garnish

125 g ( oz) finely shredded lettuce and sorrel stewed with a little butter; thin rounds of French bread sprinkled with grated cheese and gratinated.