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3960 Vegetables Creams and Purées
Appears in
Published 1903
Purées of dried and floury vegetables are made by passing the cooked vegetables through a sieve; place the purée in a pan, dry it on the stove and add some butter and milk or cream to give it the correct consistency.
Purées of watery vegetables such as French beans and cauliflower etc. require the addition of a certain amount of a purée of a starchy vegetable in keeping with the flavour of the main ingredient, so as to ensure its proper cohesion.
Creams of vegetables are made by replacing the addition of a starchy purée with thick well flavoured Sauce Béchamel.
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