When the vegetables are soft, cool briefly, then puree them, along with the stock, in a blender or food processor in two batches.
Fill champagne flute about 1/4 the way up with puree and top off with great champagne.
Stir in one-fourth teaspoon of soda, and when it stops foaming turn into a puree strainer and rub the pulp through.
Croutons with puree of vegetables of all kinds and with chowders or hard water crackers with the latter.
This may also be simplified by serving the legs plain in the dish with the puree under.
In Europe the puree of lettuce is served as a vegetable, just as the puree of spinach is.
Keep hot in two sauceboats a puree of Brussels sprouts and a puree of onions.
Rub peas and liquor through a puree strainer, add two cups of boiling water, and set back where the pulp will keep hot.
You remember what I told you about spinach soup yesterday—puree of spinach with cream soup, colored green with spinach.
Simmer slowly for twenty minutes, pass through a sieve; return to the fire, and stew down until you have one cupful of puree.