No. 718
Puree of Kohl-Rabis
Puree de Choux-Raves
Cut these vegetables in four, peel and blanch them for ten minutes, and finish cooking them in one quart of broth (No. 189); season with salt, and when the moistening is reduced, pound the kohl-rabis, adding to the pulp two pints of reduced veloute (No. 415), and two gills of cream; press well through a tammy (No. 170), and just when serving stir in two ounces of fresh butter.