696 Purée Parmentier

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stew 300 g (11 oz) sliced white of leek with 75 g ( oz) butter and without colouring; add 750 g (1 lb 10 oz) sliced floury potatoes, moisten with 1 litre ( pt or U.S. cups) White Bouillon and cook together quickly. As soon as the potatoes are cooked, break them up with a whisk; pass the whole through a fine sieve and then through a fine strainer. Reheat, adjust the consistency with dl (9 fl oz or U.S. cups) cream and finish at the last moment with 150 g (5 oz) butter.


Small Croûtons of bread fried in butter; Pluches of chervil.

This soup may also be prepared as a Cream or a Veloute.