Pumpkin Purée à la Bourgeoise

Name: Pumpkin Purée à la Bourgeoise
Cuisine: France
Ingredients: 750 g pumpkin, peeled and cut into pieces; 1 L water; 18 g salt; 0.5 L milk; 15 g sugar; 75 g vermicelli pasta; butter

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

750 g pumpkin, peeled and cut into pieces
1 L water
18 g salt
0.5 L milk
15 g sugar
75 g vermicelli pasta
butter

Instructions

Cook the peeled and diced pumpkin in 1 litre of water with 18 grams of salt until tender. Pass the mixture through a fine sieve (étamine). Adjust the consistency with half a litre of milk. Finish the seasoning with 15 grams of sugar and bring to a boil. Poach 75 grams of vermicelli in the purée. Mount with butter (monter au beurre) at the moment of service.