Proceed as described for the puree of artichokes, but omitting the artichokes, and substituting four middling-sized cauliflowers, previously boiled and chopped fine.

A puree of turnips is likewise made in the same manner as a puree of artichokes, substituting turnips for artichokes, and adding half a tablespoonful more of flour. A puree of white Belgian carrot, called "Crecy a la Reine," is made in the same way, and is uncommon and delicate.