632—Purée de Céleri-rave

Finely mince one lb. of celeriac; No. 273, Blanchings it; thoroughly drain it, and stew it gently in one oz. of butter. Moisten with one quart of white consommé; add two medium-sized potatoes, minced, and set to cook gently. Rub through tammy; despumate the purée gently for half an hour, and add butter when dishing up.

Garnish: small bread dice fried in butter.