697 Purée Pastorelle

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stew together 400 g (15 oz) sliced white of leek, 60 g (2 oz) sliced onion and 100 g ( oz) sliced mushrooms with 75 g ( oz) butter. Moisten with dl (1⅓ pt or U.S. cups) White Bouillon, add 600 g (1 lb 5 oz) sliced potato and cook gently. Pass through a fine sieve and adjust the consistency with 3–4 dl (10–14 fl oz or 1¼–1¾ U.S. cups) boiling milk. Pass through a fine strainer, reheat and finish at the last minute with 150 g (5 oz) butter.


Slices of small white mushrooms well stewed in butter; small dice of potato sautéed and coloured in butter.

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