Chapter XVIII · Vegetables and Farinaceous Products · No. 2146

2146—Purée de Fèves

Proceed exactly as for purée of peas. This purée constitutes a very delicate garnish, which is particularly well suited to ham.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 2146, p. 648. London: William Heinemann. Translation of Le Guide Culinaire (1903).

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