[632—PURÉE DE CÉLERI-RAVE]
Finely mince one lb. of celeriac; [blanch] it; thoroughly drain it, and stew it gently in one oz. of butter. Moisten with one quart of white consommé; add two medium-sized potatoes, minced, and set to cook gently. Rub through tammy; despumate the purée gently for half an hour, and add butter when dishing up.
Garnish: small bread dice fried in butter.
[633—PURÉE DE CHOUX DE BRUXELLES, otherwise FLAMANDE]
Parboil and drain one lb. of very fresh Brussels sprouts. Set them to stew gently in three oz. of butter; moisten with one pint of white consommé; for the leason add two medium-sized quartered potatoes, and complete the cooking.
Rub the whole through tammy, finish the purée with milk, despumate it in the usual way, and add butter when dishing up. Garnish with small bread dice fried in butter.
[634—PURÉE DE CHOUX-FLEURS, otherwise DUBARRY]
Parboil one lb. of cauliflower divided into bunches.
Drain them and put them in a saucepan with one pint of boiled milk and two medium-sized minced potatoes for the thickening. Set to cook gently, rub through tammy, finish with boiled milk, despumate, and add butter.
Garnish with small bread dice fried in butter.