Chapter XIII · Soups · No. 661
661—Purée de Topinambour, otherwise Palestine
Finely mince two lbs. of Jerusalem artichokes and stew them in one oz. of butter. Add five torrefied and crushed filberts, moistened with one pint of white consommé, and set to cook gently. Rub through tammy; finish the purée with one-quarter pint of milk, in which one tablespoonful of fecula has been diluted, cold. Set to boil and add butter when dishing up.
Garnish with small bread dice fried in butter.
This soup may also be prepared as a velouté or a cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 661, p. 233. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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