Named for the man, M. Parmentier, who first brought the potato into France.

Take about 10 or 12 potatoes, steam or boil, mash and mix them with a quart of boiling milk or cream. Have a well seasoned soup stock ready made with beef and veal bones and the usual vegetables and a knuckle bone of boiled ham and a large onion additional boiled in it, and slightly thicken it while boiling, which will prevent the potato puree from settling. Mix 4 quarts of this stock with the potato cream, pass through a strainer or seive, season with salt and pepper, add a sprinkling of minced parsley and keep hot without boiling. Serve crusts or puff-paste croutons (No. 736) in the plates.