Potage à la Purée de Pomme de Terre

Ingredients

• 6 large boiled potatoes
• 1 tablespoonful butter
• 1 tablespoonful flour
• 2 cupfuls milk
• 1 quart white stock
• the yolk of 2 eggs
• 1 cupful cream

Method

1. 1

   Rub the boiled potatoes through a sieve.

2. 2

   Cook the butter and flour for 2 minutes, then add the milk and cook until smooth.

3. 3

   Add the potatoes and white stock, season with salt, and cook until smooth.

4. 4

   Mix the yolks of the eggs with the cream, add it to the soup, and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 30. The excerpt below is the record exactly as published.

1 tablespoonful flour; stir for few minutes; add 1 pint white bouillon, Y« cup of mushroom liquor, and a bouquet ; boil 10 minutes ; remove the bouquet ; add the leeks, and cook 15 minutes ; then add 3 pints bouillon ; cook for few minutes ; press through a sieve ; season to taste, and serve with boiled rice. Potage h la Par6e de Pomme de Terre.— Bub 6 large boiled potatoes through a sieve; cook 1 tablespoonful butter and flour 2 minutes; add 2 cupfuls milk; cook till smooth; add the potatoes and 1 quart white stock ; season with salt and cook till smooth ; mix the yolk of 2 eggs with 1 cupful cream

Cook this with the app: pantry check, scaling, and the assistant.