Puree de Crosnes

Ingredients

• stachys
• quartered potatoes
• milk
• butter

Method

1. 1

   Cook the stachys in salted water, keeping them somewhat firm, and add thereto four oz. of quartered potatoes per lb. of stachys.

2. 2

   As soon as they are cooked, drain the stachys and the potatoes; rub them through a sieve, and dry the purée over a very fierce fire.

3. 3

   Add the necessary quantity of milk to bring the purée to its proper consistence; heat; add butter away from the fire, and dish in a timbale.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 370. The excerpt below is the record exactly as published.

PUREE DE CROSNES Cook the stachys in salted water, keeping them somewhat firm, and add thereto four oz. of quartered potatoes per Ib. of stachys. As soon as they are cooked, drain the stachys and the potatoes; rub them through a sieve, and dry the purée over a very fierce fire. Add the necessary quantity of milk to bring the purée to its proper consistence; heat; add butter

Cook this with the app: pantry check, scaling, and the assistant.