Chapter XVIII · Vegetables and Farinaceous Products · No. 2079
2079—Purée de Champignons
Clean, wash, and dry two lbs. of mushrooms. Quickly peel them, and rub them through a sieve. Put this purée of raw mushrooms into a sautépan with two-thirds pint of reduced Béchamel sauce, and one-sixth pint of cream. Season with salt, white pepper, and nutmeg; reduce over an open fire for a few minutes, and finish, away from the fire, with three oz. of best butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2079, p. 635. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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