Vegetable Purées
When passing vegetables or meat through a tammy or fine sieve, it will be easier if they are kept continually moistened with a little of the stock or milk with which the purée is to be made.
Purées having been passed through the sieve or tammy, can, if not required at once, be set aside until wanted. But a purée that has reached this point must on no account be re-heated or have milk or cream added to it until just before it is to be served. When re-heating, if a meat purée, it should not be allowed to boil, or even be made hotter than is absolutely necessary.
Allow all vegetable purées to boil up quickly for several minutes after the purée and stock have been mixed. This will clarify them. All scum should be carefully removed. When this is done, the butter and milk or cream can be added.
A little white or brown roux well mixed with purées a minute or two before serving will prevent the actual purée from separating from the stock.