Purée à la Dubarry (Cauliflower and Potato Purée)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 600 grammes cauliflower
- 350 grammes potatoes
- 1 litre milk
- 20 grammes salt
- 2 and a half décilitres milk
- butter
- chervil pluches
Instructions
- Cook 600 grammes of blanched cauliflower with 350 grammes of potatoes and 1 litre of milk, seasoned with 20 grammes of salt.
- Pass through a tammy cloth.
- Bring to the correct consistency with 2 and a half décilitres of milk.
- Butter at the moment of serving and finish with chervil pluches.