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Purée à la Palestine
Ingredients.
Two pounds of Jerusalem Artichokes.
Two ounces of Butter.
One quart of White Stock.
Half a pint of Cream.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Soups › Purée à la Palestine
Ingredients.
Two pounds of Jerusalem Artichokes.
Two ounces of Butter.
One quart of White Stock.
Half a pint of Cream.