635—Purée de Crosnes, otherwise Japonaise

Parboil and drain one lb. of well-cleaned stachys. Stew them in one oz. of butter; moisten with one pint of boiled milk or white consommé, according as to whether the purée is to be a Lenten one or not; add two medium-sized minced potatoes, and complete the cooking gently.

Rub through tammy, test the consistence, and add, if necessary, either a little boiled milk or some consommé; despumate, and add butter.

Garnish with two tablespoonfuls of Japanese pearls poached in consommé or milk.

This soup may also be prepared as a velouté or a cream.