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Purées, Sauces and Pickles
Appears in
Published 1986
Purées are called ‘dips’ by some people. I think this is an unfortunate misuse of words, giving only an indication of what is done to the dish rather than what is in it. A purée which is stabbed by a stick of celery or sliced at with a cracker can quickly become an unsightly and unappetizing pottage.
Purées should be spooned out on to individual plates and then eaten with a fork or scooped up with bread. A plate of crudités with a selection of purées is a noble beginning to any meal, but people should be encouraged to stick the vegetables in their own serving, not in the communal pot.
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