702 Purée de Potiron à la Maraîchère

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Cook together 500 g (1 lb 2 oz) sliced pumpkin, 250 g (9 oz) sliced potatoes, 1 litre ( pt or U.S. cups) water and 18 g ( oz) salt. Pass through a fine sieve, adjust the consistency with 5 dl (18 fl oz or U.S. cups) boiling milk and pass through a fine strainer. Finish at the last moment with 150 g (5 oz) butter.

Garnish; 100 g ( oz) Julienne of white of leek stewed with a little butter, 1 tbs cooked peas, 1 tbs finely shredded lettuce sorrel and spinach stewed with butter, 2 tbs cooked rice and Pluches of chervil.