Purée Charlotte (Leek, Potato and Garden Cress Purée)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 200 grammes leek whites
- butter
- 1 litre and a quarter white Consommé
- 700 grammes potatoes
- 200 grammes cresson alénois (garden cress)
- 125 grammes butter
- chervil pluches
Instructions
- Stew the sliced leek whites in butter.
- Moisten with 1 litre and a quarter of white Consommé.
- Add the potatoes.
- Five minutes before the end of the cooking, add the cresson alénois.
- Pass through the tammy.
- Finish at the moment with 125 grammes of butter and chervil pluches.