Vegetable Purée
This is merely the vegetable boiled in water or stock, and then put through a sieve so that it forms a preparation resembling a very thick custard. Spinach à la crême (page [20]) and purée of watercress, lettuce, and turnip tops (pages [16] and [17]) are excellent foundations for soufflés. Such vegetables as artichokes and celery should be treated as follows:—