116. PUREE OF POTATOES

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

eight potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a pint of white broth ↝ Soup, broth [Soups, broth-based]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Peel and wash eight potatoes, cut them into slices, and place them in a stewpan with two ounces of butter, some minionette pepper, salt, and a little nutmeg.
Moisten with a pint of white broth, put the lid on the stewpan, and set it to boil on the fire.
By the time the broth is reduced, the potatoes will be done.
Then add half a pint of cream, and with a wooden spoon reduce the purée on the fire to the usual consistency of mashed potatoes.
Rub the purée through the tammy on to a dish.
Then remove it into a small stewpan.
Previously to using it, add a pat of butter.

Original Text

116. PUREE OF POTATOES.
PEEL and wash eight potatoes, cut them into slices, and place them in a stewpan with two ounces of butter, some minionette pepper, salt, and a little nutmeg; moisten with a pint of white broth, put the lid on the stewpan, and set it to boil on the fire. By the time the broth is reduced, the potatoes will be done; then add half a pint of cream, and with a wooden spoon reduce the purée on the fire to the usual consistency of mashed potatoes; rub the purée through the tammy on to a dish; and then remove it into a small stewpan; pre-viously to using it, add a pat of butter.

Notes

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