Puree Jackson

Ingredients

• 6 large potatoes
• 2 ounces of butter
• 2 ounces of chopped ham
• 1 sliced onion
• 6 stalks of celery
• 1 pint of white stock
• 1 pint of boiling milk
• the yolk of 1 egg
• some bread, toasted and cut in dice

Method

1. 1

   Wash, parboil, and slice potatoes.

2. 2

   Fry with butter, then add seasonings and vegetables.

3. 3

   Simmer, press through a sieve, and add stock, milk, butter, and egg yolk.

4. 4

   Stir well, add croutons, and serve immediately.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 6. The excerpt below is the record exactly as published.

PUREE JACKSON. (Paris.) Wash, parboil, and pare 6 large potatoes. Slice them, add 2 ounces of butter, fry lightly, then add salt, pepper, nutmeg, a bayleaf, some parsley, 2 With a Saucepan over the Sea ounces of chopped ham, i sliced onion, and 6 stalks of celery. Simmer for ^ hour. Press through a sieve, add i pint of white stock made from chicken or veal, and i pint of boiling milk, 2 ounces of butter, and the yolk of i egg, blended with a little of the milk. Stir well, add some bread, toasted and cut in dice, called croutons, and serve at once. EQQ SOUP. (Monte Carlo.) Cut 6 slices of stale bread and dip them lightly in sugar. Put them in the oven to brown, and have ready i pint of white stock and i pint of boiling milk

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