Chapter XVIII · Vegetables and Farinaceous Products · No. 2114
2114—Purée De Chou-fleur dite à la Dubarry
Cook the cauliflower in salted water; drain it well; rub it through tammy, and combine the resulting purée with one quarter of its bulk of somewhat firm, mashed potatoes with cream. Heat; add butter away from the fire, and dish in a timbale.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2114, p. 643. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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