Potage Parmentier (Potato Soup)

Ingredients

• about 10 or 12 potatoes
• a quart of boiling milk or cream
• 4 quarts of this stock
• a large onion
• salt
• pepper
• a sprinkling of minced parsley

Method

1. 1

   Steam or boil the potatoes, mash and mix with a quart of boiling milk or cream.

2. 2

   Prepare a well-seasoned soup stock with beef and veal bones, vegetables, and a knuckle bone of boiled ham.

3. 3

   Slightly thicken the stock while boiling, mix with the potato cream, strain, season with salt and pepper, and add minced parsley.

4. 4

   Keep hot without boiling.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 278. The excerpt below is the record exactly as published.

salt pork in the pan, a spoonful of drippings, water and salt and bake nearly an hour. Serve out of the pan with a spoonful of Spanish sauce 130 SAN FRANCISCO HOTEL GAZETTE'S or other gravy, and potatoes in the same plate. 915— Potatoes a la Colbert. Like marechale, largest size of Paris- ienne, size of crab apples, of raw pota- toes, but steamed for this style instead of baked brown, and sprinkle with fine parsley, salt and melted butter. 916— Roast Chicken Jelly. with Currant Boil old fowls two hours, take out, dredge with salt and pepper, then with fiour, which insures a good, rich brown color, and bake about ^ hour. Carve and serve with gravy and currant jelly. 917— Beef a la Mode Allemande, or German. Lard a piece of lean beef in the usual way by drawing it full of strips of pork or bacon fat, put it in a jar or pot in the oven, with water enough to cover, and salt, pepper and few pieces of carrot and turnip, and bake about three hours. Take out the meat, skim and strain the liquor, add to it a cupful of white wine, one of raisins and one of prunes, and a small amount of flour thickening and boil up. Put back into the gravy the vegetables that were strained out before and serve this sauce with the cuts of beef. 918— Braised Mutton with Niidels. Something like mutton with beans, a la Bretonne, but with nudels (noodles or nouilles) cooked separately and in gravy to serve with the cuts of mutton. The briskets of mutton as well as the shoulders can be used up in this way. Take out the bones, season the meat and roll it up and bake or braise it long enough to make it quite tender, always keeping water enough in the pan to keep it from drying out, and a cover of greased paper on top. 919— Baked Prune Pudding. Make a bread pudding, either No. 113 doubled perhaps in quantity, or at No. 390. Take three cups of stewed prunes without the juice and drop them in as you would raisins; the prunes are better if pitted and sprinkled with lemon juice. 920— Summer Squash. This vegetable should always be steamed, or at any rate not boiled in wa- ter, it being an object to get it as dry as possible so as to allow the addition of milk or cream when it is mashed. Shave ofl the outside thinly with a sharp knife ; cut each squash in six or eight pieces. It depends upon the age and distinctness of the seeds whether they should be cut out or not; if large enough to show promi- nently in the mashed squash take out the entire core. Squash cooks in about half an hour, and may be allowed to simmer and dry out more after mashing and sea- soning, in a pan set upon a couple of bricks. Dinner. August II. Soup — Potage Parmentier or potato cream (7 qts 40 cents.) Boiled pickerel, parsley sauce (3 lbs and sauce 36 cents.) Potatoes HoUandaise. Boiled ribs beef with horseradish (15 cents.) Roast saddle of mutton {5 lbs 55 cents.) Braised veal with browned lotatoes (breast 5 lbs and potatoes, 60 cents.) Ragouts of giblets en croustade (18 or- ders 30 cents.) Green corn fritters, American style (50 orders 45 cents.) String beans 3, beets, cabbage 10, rice 6, tomatoes 15, potatoes 15 (49 cents.) New green apple pie (3 pies 21 cents.) Raspberry pie (2 pies 18 cents.) Gipsy pudding (24 orders 34 cents.) Tapioca jelly with cream (J lly i qt 8, cream 4, 12 cents.) Brandy snaps and wafer jumbles (15 cents.) Nuts, raisins, cheese, condiments (av- eiage 44 cents.) Milk 30, cream 20, butter 20, bread 8, coffee, tea, sugar r8 (96 cents.) Total $5 70; 44 persons; 13 cents a plate. COOKING lOR PROFIT, ^3i 921-Potag: Parmentier, Soup, or Potato Named for the man, M. Parmentier, who first brought the potato into France. Take about lo or 12 potatoes, steam or boil, mash and mix them with a quart of boihng milk or cream. Have a well seasoned soup stock ready made with beef and veal bones and the usual vegetables and a knuckle bone of boiled ham and a large onion additional boiled in it, and slightly thicken it while boiling, which will prevent the potato puree from set- tling. Mix 4 quarts of this stock with the potato cream, pass through a strainer or seive, season with salt and pepper, add a sprinkling of minced parsley

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