Purée de Topinambour, otherwise Palestine

Name: Purée de Topinambour, otherwise Palestine
Yield: 4 servings
Ingredients: two lbs. of Jerusalem artichokes; one oz. of butter; five torrefied and crushed filberts; one pint of white consommé; one-quarter pint of milk; one tablespoonful of fecula

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 135. The excerpt below is the record exactly as published.

PUREE DE TOPINAMBOUR, otherwise PALESTINE Finely mince two lbs. of Jerusalem artichokes and stew them in one oz. of butter. Add five torrefied and crushed filberts, moistened with one pint of white consommé, and set to cook gently. Rub through tammy; finish the purée with one-quarter pint of milk, in which one tablespoonful of fecula

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