4079 Purée de Choux de Bruxelles, also called Purée à la Flamande

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Plain boil the sprouts until three-quarters cooked. Drain well but do not cool them, then finish cooking with a little butter.

Pass through a sieve and add one-third its quantity of mashed potato. Reheat and finish away from the heat with butter.

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