4272 Purée de Topinambours, also called Purée Palestine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Peel, slice and cook the artichokes in butter. Pass them through a sieve then mix the resultant purée on the stove with 50 g (2 oz) butter per 500 g (1 lb 2 oz) purée.

Add sufficient mashed potato to give a good consistency and finish with a few tablespoons of boiling milk.