Cauliflower Purée, called Dubarry

Ingredients

• cauliflower
• salted water
• fine potato purée with cream
• butter

Instructions

1. Cook the cauliflower in salted water and drain it well.
2. Pass it through a sieve.
3. Add to the purée a quarter of fine potato purée with cream, kept a little firm.
4. Heat, butter it off the fire and dish it in a timbale.