658—Purée de Pommes de Terre, otherwise Parmentier

Finely mince the white of two medium-sized leeks, and fry them without colouration in one oz. of butter. Add three medium-sized peeled and quartered potatoes, one pint of white consommé, and cook quickly. The moment the potatoes seem soft to the touch crush them and rub them through tammy.

Finish the purée with some boiled milk or thin cream, heat until the boil is reached, and add butter when dishing up.

Garnish with two tablespoonfuls of small bread dice fried in butter and some chervil pluches.

This soup may also be prepared as a velouté or a cream.