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

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.

Part of