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Potato Purée.
Ingredients.
2 lbs. of Potatoes. 1 oz. of Butter. 1 gill of Cream.
1 small Onion. 2 pts. of White Stock. Fried Bread. 1 stick of Celery.
Method.
1. Take two pounds of potatoes, put them in a basin of cold water, and scrub them clean with a scrubbing-brush. 2. Peel
the potatoes with a sharp knife, and cut them in thin slices. 3. Take a small onion, wash it well in cold water, and peel it.
4. Wash one stick of celery. 5. Put one ounce of butter in a stewpan. 6. Now place the sliced potatoes, onion, and
celery in the stewpan. 7. Place the stewpan over the fire and let the vegetables sweat for five minutes. 8. Pour one pint
of white stock over the vegetables into the stewpan, and stir frequently with a wooden spoon to prevent burning. 9. Boil
gently till the vegetables are quite cooked. 10. Now place a hair sieve over a basin and pour the contents of the stewpan through
it; the vegetables must be pressed through the sieve with a wooden spoon, adding by degrees one pint of hot white stock to enable them
to pass through more easily. 11. Pour the purée back into the stewpan. 12. Add salt to taste, also a quarter
of a pint of cream, and stir with a wooden spoon until it boils. 13. Pour it into a hot soup-tureen and serve with fried
croûtons of bread.
PRECAUTIONS.-Take care the vegetables do not discolour.
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