Purée Soubise

Preparation info

    • Difficulty

      Easy

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 potatoes and onions in equal quantities, boil these in salted water; when cooked, squash through a sieve, afterwards adding little by little (as you do for a French purée of potatoes) small pieces of butter and hot milk. Before serving stir in the yolks of two eggs, mix thoroughly well, and see that it is really hot and well seasoned. A little grated nutmeg adds a pleasantly spicy taste to the purée.