Potato puree (Purée de pommes de terre) from Le Bec-Fin Recipes (page 123) by Georges Perrier and Aliza Green

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Veal rib chops with natural juices and fresh baby peas (Côte de veau au jus et petits pois); Sautéed calf's liver with black currant vinegar (Foie de veau sauté au vinaigre de cassis)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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