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Puree   Listen
Puree  n.  A dish made by boiling any article of food to a pulp and then blending it or rubbing it through a sieve; as, a purée of fish, or of potatoes; especially, a soup the thickening of which is so treated.

Collaborative International Dictionary of English 0.48

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"Puree" Quotes from Famous Books

... charged with the germs of bacteria as London chimneys are with smoke. The inference just referred to is completely disposed of by the simple question: 'Why, when your sterilised organic infusion is exposed to optically puree air, should this generation of life de novo utterly cease? Why should I be able to preserve my turnip-juice side by side with your saline solution for the three hundred and sixty-five days of the ...
— Fragments of science, V. 1-2 • John Tyndall

... a necessity when purees of fruit are to be made (fig. 2). These sieves are known as puree sieves. They are made of strong wire and in addition have supports of ...
— Canned Fruit, Preserves, and Jellies: Household Methods of Preparation - U.S. Department of Agriculture Farmers' Bulletin No. 203 • Maria Parloa

... soft and rub through puree sieve, getting through as much as possible of the vegetables. Cook again until thick ...
— For Luncheon and Supper Guests • Alice Bradley

... forcemeat of fowl and divide it into three parts, to the first add two spoonsful of cream Bechamel, to the second four spoonsful of puree of green peas, to the third two spoonsful of lobster butter and the yolk of an egg; thus you will have the Italian colours, red, white, and green. Butter a pie dish and make little quenelles of ...
— The Cook's Decameron: A Study in Taste: - Containing Over Two Hundred Recipes For Italian Dishes • Mrs. W. G. Waters

Words linked to "Puree" :   cooking, sustenance, rub, preparation, strain, victuals, cookery, alimentation, nutrition

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