Conti Purée with Brunoise

Ingredients

• 1.5 litre Conti purée
• 0.5 litre brunoise (fine-diced vegetables)
• chervil pluches (leaf tips)

Instructions

1. Prepare 1.5 litres of Conti purée following the proportions and methods given in the preceding entry.
2. At the moment of service, add 0.5 litre of thick brunoise (fine-diced vegetables) in consommé.
3. Garnish with chervil pluches.