634—Purée de Choux-fleurs, otherwise Dubarry

Parboil one lb. of cauliflower divided into bunches.

Drain them and put them in a saucepan with one pint of boiled milk and two medium-sized minced potatoes for the thickening. Set to cook gently, rub through tammy, finish with boiled milk, despumate, and add butter.

Garnish with small bread dice fried in butter.

This soup may also be prepared as a velouté or a cream with small pieces of cauliflower as garnish.