Name applied in cookery to vegetables, etc., first cooked then rubbed through a fine sieve; used as a basis to soups, also as a garnish to entrees. I will here append the principal purees in general use.

Puree Of Artichokes

Peel and slice Jerusalem artichokes, place them in a sautoir with butter and a seasoning of pepper, salt and nutmeg, moisten with a little white stock, boil till done and the broth reduced, then add some cream, reduce and mash till like mashed potatoes, add a pat of butter, then rub through the tamis. PUREE OF POTATOES made exactly the same way, substituting potatoes for artichokes.

Puree Of Carrots

Young carrots peeled and sliced with a Saratoga cutter, place them in a sautoir with butter and a seasoning of salt, nutmeg and sugar, place on the lid and let simmer to a light brown color, then add a little good white stock, and simmer down to a glaze, rub through the tamis and use as required.

Puree Of Celery

Celery cut up small, blanched for five minutes, drained, placed in sautoir with butter, season with salt, sugar and nutmeg, moisten with a little white stock, and simmer till soft; when soft and the stock reduced, add a little Bechamel sauce, rub the whole through a tamis and use as required.

Puree Of Peas

Shelled green peas with a bunch each of mint and parsley and a few spring onions boiled tender, drained, pounded, taken up into a sautoir, seasoned with salt and a little thick white sauce, then rub through the tamis for use.

Puree Of Chestnuts

Slit large chestnuts and steam them for twenty minutes, then remove the husks and brown skin, put the cleaned nuts in a sautoir and moisten with a little consomme and simmer till soft and the consomme reduced to glaze, then pound them; season with salt, nutmeg and sugar, add a little cream sauce, then rub through the tamis for use.

Puree Of Spinach

Wash the spinach free from sand, blanch it, then take up and let it drain well, now chop it very fine, then pound it; place in a sautoir, season with salt, sugar and nutmeg, add a little white sauce, reduce rapidly to preserve its color, add a little butter and a piece of glaze, then rub through the tamis for use.

Puree Of Asparagus

Take the green parts of asparagus, wash free from sand, place in a sautoir with some spring onions and a bunch of parsley, boil in salted water till asparagus is tender, then drain all, return to another sautoir, season with salt, sugar and nutmeg, add a little butter and some white sauce, also some white grated breadcrumbs, reduce rapidly, finish with a little green coloring paste and a small piece of glaze, then rub through the tamis for use.

Puree Of Tomatoes

Into a sautoir put some butter, lean raw ham, minced shallots, a few whole peppers, mace and cloves, two or three bay leaves and a few sprigs of thyme, fry together to a golden color, then add either fresh or canned tomatoes with a little Veloute sauce, reduce rapidly till thick, add a seasoning of salt and sugar, with a piece of glaze and a pat of butter, then rub through the tamis for use.

Puree Of Onions

Sliced onions blanched for five minutes then drained, placed in a sautoir, with butter, seasoned with salt, sugar and nutmeg, moistened with a very little white stock, simmered till soft and the brotb reduced to glaze, then add some thick white sauce, reduce rapidly, then rub through the tamis for use.

Puree Of Seakale

Seakale cut small and blanched, then drained, placed in a sautoirwith butter and a little white stock, season with salt, sugar and nutmeg. Simmer till soft, then add some thick white sauce, reduce rapidly till thick, then rub through the tamis for use.

Puree Of Mushrooms

Canned button mushrooms drained, chopped fine, placed in a sautoir with butter and allowed to fry to a light straw color, then is added the juice of a lemon, and a good cream sauce made with cream and the liquor from the canned mushrooms; seasoned with salt, pepper and nutmeg, reduce rapidly, then rub through the tamis for use.

Puree Of Lima Beans

Fresh green lima beans boiled for a few minutes with some spring onions and a bunch of parsley, also a few sprigs of chives, drained, placed in a sautoir with butter and a small bunch of savory, seasoned with salt, sugar and a little white sauce, simmered till very tender, then add a piece of glaze and a little green coloring paste, rub through the tamis for use.