Puree of Pumpkin

Peel and cut a pound of pumpkin into three-quarter inch squares; fry them in four ounces of butter, then moisten them to their height with some stock (No. 194a), adding salt and sugar, and when thoroughly done and reduced, mash them well with half a pint of allemande sauce (No. 407), pass through a sieve, return to the saucepan, heat well, and just before serving, stir in two ounces of fine butter.