Chapter XVIII · Vegetables and Farinaceous Products · No. 2131
2131—Purée de Crosnes
Cook the stachys in salted water, keeping them somewhat firm, and add thereto four oz. of quartered potatoes per lb. of stachys.
As soon as they are cooked, drain the stachys and the potatoes; rub them through a sieve, and dry the purée over a very fierce fire. Add the necessary quantity of milk to bring the purée to its proper consistence; heat; add butter away from the fire, and dish in a timbale.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2131, p. 645. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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