Purée Crécy à l'ancienne (Carrot Purée Bound with Fried Bread Croûtons)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- carrots
- 300 grammes bread croûtons fried in butter
Instructions
- Proceed exactly as for the preceding Purée Crécy.
- Replace the binding rice with 300 grammes of bread croûtons fried in butter.