Jeni Wright, Eric Treuille, Le Cordon Bleu

Purée

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Food that is blended or sieved to form a smooth pulp. An electric blender is normally used, but a Mouli or sieve achieves the same results.

© 1996 All rights reserved. Published by Le Cordon Bleu.