Purée de Choux au Beurre

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a white cabbage, remove the outside leaves and the hard parts, cut it in quarters, and cook it in an uncovered pan in boiling salt water. When it is cooked, which can be easily ascertained, remove it, drain it well, and squash it with a fork or through a sieve. Add then salt, freshly-ground pepper, and a great deal of butter. Mix well, put it on the fire in a minute or two, as it must be really hot, and serve at once. Just a last piece of butter before serving. This dish should not be kept waiting or reheated too long, as it must taste of fresh butter, not of cooked butter.