purée

Pelet would probably have greeted him with a public rebuke, and would certainly have mulcted him both of soup and fish; as it was, that polite though partial gentleman only shook his head, and as I took my place, unrolled my napkin, and said my heretical grace to myself, he civilly despatched a servant to the kitchen, to bring me a plate of "puree aux carottes" (for this was a maigre-day), and before sending away the first course, reserved for me a portion of the stock-fish of which it consisted.

To prepare the pumpkin puree, preheat oven to 350 F and line a tray with a baking sheet.

This week Tom Lewis of Monachyle Mhor shows us how to make Monachyle Mohr venison, onion puree and wilted greens.

Oregon Fruit created the puree at the request of The Rare Barrel, an all-sour beer company in Berkeley, CA.

Bullys is at Romilly Crescent, Cardiff, Tel: 029 2022 1905, www.bullysrestaurant.co.uk OX TONGUE RILLETTE, DUCK EGG PUREE, PICKLED SHALLOTS Ingredients 400g ox tongue (trimmed and de-veined) 2 large carrots 1 onion 1 stick of celery 2 banana shallots 10g flat leaf parsley 800ml good quality beef stock 1 garlic 1 tbsp sherry vinegar Duck egg puree: 3 large duck eggs 1tsp white wine vinegar 200ml olive oil 1/2 tsp dijon mustard Pickling liquor: 200ml water 200ml sugar 200ml white wine vinegar 1 star anise Method Place your ox tongue, roughly chopped, one carrot, one garlic clove and onion into an oven dish, then cover with beef stock.

Stage one meals, created for babies aged four months plus, include Purely Apple & Pear Puree; Purely Apple Blueberry & Apricot Puree; Purely Mango & Apple Puree; Purely Peach & Pear Puree; Purely Apple & Prune Puree; Eat Your Green Veg Mix; Really Rooty Veg Mix; Creamy Porridge; and Creamy Porridge Goes Bananas.

Pumpkin puree's rich flavor and creamy sweetness work great in both sweet and savory dishes.

Mealtime experiences of hospitalized older patients requiring a puree consistency diet.

Boiron Freres of France, a specialist in fruit and vegetable processing, is enhancing its range with six new flavours, which come in a puree (butternut squash, green asparagus, beetroot and yuzu) or in a semi-candied mix (lemon and orange).

1 Puree the raspberries in a food processor along with the icing sugar.

When added to chocolate, butternut squash puree is a nearly unidentifiable ingredient called a "replacer," which helps the confection compete with high-fat counterparts taste-wise.

Transfer to blender and puree until smooth, cool to room temperature.