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Potage Parmentier

(American Cookery)

Cook the well-washed, white stalks of two or three leeks, sliced

lengthwise, in two tablespoonfuls of fat in a saucepan, and allow to

remain over the fire for five or six minutes, or until slightly colored.

Add four large potatoes, pared and sliced, one quart of cold water, and

two teaspoonfuls of salt, cover, and cook for twenty minutes after the

water boils. Strain out the potatoes and leeks and press through a

colander. Thicken the water by adding one-fourth a cup of flour, blended

with two tablespoonfuls of butter or a substitute; stir until it has

boiled for one minute; add one-half a teaspoonful of white pepper, stir

into it the potato puree, and let the whole come to a boil. Pour into

the tureen, and add one-half a cup of rich cream, a cup of well-browned

croutons, and a few chervil leaves, or the green leaves of cress or any

preferred herb. The addition of the half-cup of rich cream is essential

to the soup "parmentier."

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