278—Vegetable Creams and Purées

Purées of dry and farinaceous vegetables may be obtained by rubbing the latter through a sieve.

Put the purée into a sautépan, and dry it over a brisk fire, adding one and one-half oz. of butter per pint of purée; then add milk or cream in small quantities at a time, until the purée has reached the required degree of consistence.

For purées of aqueous vegetables, such as French beans, cauliflowers, celery, &c., a quarter of their volume of mashed potatoes should be added to them in order to effect their leason.

In the case of vegetable creams, substitute for the thickening of mashed potatoes an equivalent quantity of succulent and stiff Béchamel sauce.