Chapter XIII · Soups · No. 632
Built upon: No. 273Blanchings
632—Purée de Céleri-rave
Finely mince one lb. of celeriac; No. 273, Blanchings it; thoroughly drain it, and stew it gently in one oz. of butter. Moisten with one quart of white consommé; add two medium-sized potatoes, minced, and set to cook gently. Rub through tammy; despumate the purée gently for half an hour, and add butter when dishing up.
Garnish: small bread dice fried in butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 632, p. 226. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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