Purée

As puree (n; borrowed in the 18th century as a term of fine French cuisine from French purée, " porridge made from legumes ", " pasty food " ) are referred to Paps, which passed through a sieve ( puree ), to form a homogeneous Mus are processed. Main ingredients can be next to legumes, potatoes, onions and other vegetables, chestnuts, meat and fruit. They often contain additional ingredients such as broth, cream and butter.

Known purees are:

• Mashed potatoes
• Bean puree
• Split pea soup
• Parsnip puree
• Chestnut puree
• Puree Argenteuil (asparagus puree)
• Clamart puree ( puree of green beans )
• Puree Conti ( lentil puree )
• Puree Diwlar (paprika mashed potatoes )
• Dubarry puree (cauliflower puree)
• Rachel puree ( puree of artichoke bottoms )
• Puree Soubise ( Onion puree)
• Suzette puree ( celery mashed potatoes )