Puree De Crosnes, otherwise Japonaise

Name: Puree De Crosnes, otherwise Japonaise
Yield: 4 servings
Ingredients: one lb. of well-cleaned stachys; one oz. of butter; one pint of boiled milk or white consommé; two medium-sized minced potatoes

From A guide to modern cookery, 1909

Serves 4

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

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 CROSNES, otherwise JAPONAISE Parboil and drain one Ib. of well-cleaned stachys. Stew them in one oz. of butter; moisten with one pint of boiled SOUPS 227 milk or white consommé, according as to whether the purée is to be a Lenten one or not; add two medium-sized minced potatoes

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