Puree De Choux-Fleurs, otherwise Dubarry
From A guide to modern cookery, 1909
Serves 4
Garnish with small bread dice fried in butter.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 131. The excerpt below is the record exactly as published.
PUREE 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
Cook this with the app: pantry check, scaling, and the assistant.