‖Pu′rée″ (?), n. A dish made by boiling any article of food to a pulp and rubbing it through a sieve; as, a purée of fish, or of potatoes; especially, a soup the thickening of which is so treated.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.