Purée de Pommes de Terre, otherwise Parmentier
From A guide to modern cookery, 1909
Serves 4
This soup may also be prepared as a velouté or a cream.
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 134. The excerpt below is the record exactly as published.
PUREE DE POMMES DE TERRE, otherwise PARMENTIER Finely mince the white of two medium-sized leeks, and fry them without colouration in one oz. of butter. Add three medium-sized peeled and quartered potatoes, one pint of white consommé, and cook quickly. The moment the potatoes seem soft to the touch crush them and rub them through tammy. Finish the purée with some boiled milk or thin cream, heat until the boil is reached, and add butter when dishing up. Garnish with two tablesponfuls of small bread dice fried in butter and some chervil pluches
Cook this with the app: pantry check, scaling, and the assistant.