Chapter XVIII · Vegetables and Farinaceous Products · No. 2200
2200—Purée de Pimentos
Braise some large, red capsicums, with two-thirds of their weight of rice. When the whole is well cooked, rub it through a sieve, and add butter to the extent of two oz. per quart of the preparation.
N.B.—This purée is particularly well suited to poached fowls and white meats, and it is well to keep it thin.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2200, p. 658. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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