Creamed vegetables and purées

Erken's onion purée à la Soubise (1914): Spanish onion cooked tender in milk, sieved and boiled up with cream and white sauce, finished with cold butter.

Brussels sprout purée from Erken (1914): boiled sprouts pressed to a purée and mixed with mashed potato in a 3:1 ratio, finished with melted butter.

Russian peas (marrowfat peas) from Erken (1914): dried peas soaked 1–2 days, boiled tender and stirred with butter, salt, sugar and parsley.

Creamed celery II from Erken (1914, p. 376): diced celeriac stewed in butter, flour and bouillon, finished with two egg yolks and whipped cream.

Erken's celeriac purée from 1914: boiled celeriac sieved and mixed with boiled potatoes, dried over the heat, finished with milk, butter, salt and pepper.

Cut beans in white sauce after Erken (1914): salted beans soaked, boiled tender and folded into a white milk sauce with sugar and nutmeg; snow peas too.

Erken's creamed spinach I: blanched spinach stewed in butter and boiling cream, garnished with hard-boiled eggs. A side for fish, roast meat or fried ham.

Variant II of Erken's creamed spinach: blanched spinach dried in butter over high heat, then stirred into a white sauce of butter, flour and cream-milk.

Erken's sugar snap peas (1914): boiled with finely cut carrots in salted water, thickened with butter and flour, seasoned with parsley and a little sugar.