Crécy Purée à la Briarde

Ingredients

• Carrots
• 250 grams Potatoes
• 1 liter Water
• 2 deciliters Fresh cream
• Butter
• 2 spoonfuls Small croutons
• Chervil

Instructions

1. Stew the carrots in butter with diced onion in the same proportions as the preceding recipe (reference unclear from context).
2. Replace the rice liaison with 250 grams of potatoes, and moisten with one liter of water.
3. Pass the mixture through fine sieve (étamine). Adjust the consistency with 2 deciliters of fresh cream, and finish by mounting with butter (monter au beurre) at the moment of service. This purée does not separate or break.
4. At service, add 2 spoonfuls of small croutons and fresh chervil.