701 Purée de Potiron à la Bourgeoise

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook together 750 g (1 lb 10 oz) sliced pumpkin, 1 litre ( pt or U.S. cups) water, 18 g ( oz) salt and 25 g (1 oz) sugar. Pass through a fine sieve, adjust the consistency with 5 dl (18 fl oz or U.S. cups) milk and pass through a fine strainer. Bring to the boil, add 75 g ( oz) vermicelli and cook gently in the soup; finish at the last moment with 150 g (5 oz) butter.

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