Potato Balls For Soups (Quenelles)

No. 1204. - Bake half a dozen Potatoes, and when done cut them in halves, scoop out the centre and rub them, while hot, through a sieve. Then put the puree in a pan with a piece of butter and half a cupful of cream. Season with salt, pepper, and nutmeg. Put the saucepan on a brisk fire and stir the puree well with a wooden spoon until it becomes a paste (the same as a Panade). Then take it off of the fire, and when it is a little cold add the yolks of four or five raw eggs and the whites of two eggs beaten to a froth, and mix them gently. Poach a little of this preparation, to see that it has the proper consistency, and if found satisfactory, roll the mixture on a floured table into small balls (Quenelles), and poach them in white broth, lightly salted. Serve them in soup as required.

Soup - Puree Of Potatoes, With Cream, Parmentier

No. 1205. - Pare one dozen medium sized Potatoes, cut them in slices and put them in a pan with cold water. Slice the white part of three leeks and two onions finely, put them in a saucepan with a piece of butter and fry them lightly. Then add three quarts of white broth, and when it boils, drain the water off the Potatoes and add them to the Soup with a faggot of parsley garnished with celery, and a few pepper-corns. Season with salt, let it boil slowly until the Potatoes are cooked, skim it well, take out the faggot and rub the soup through a fine sieve. Put it back in the saucepan, set it on the fire to boil slowly, and add a little broth if necessary, stirring it until it boils; after fifteen minutes, skim it well and set it on the side of the fire to keep warm. Before serving, add six ounces of butter divided into small pieces, and half a pint of cream diluted with the yolks of six raw eggs. Mix it well until the butter is melted. Put it into a soup-tureen with a little finely chopped chervil, and serve some small fried bread crumbs separate.

Soup - Puree Of Potatoes, Jackson Style

No. 1206. - Take two onions, one stalk of celery, and the white part of two leeks. Slice them finely, put them in a saucepan with a piece of butter, and fry them lightly. Then add two quarts of beef broth, and when it boils add one dozen medium sized sliced Potatoes, a faggot of parsley, garnished with a sprig of thyme and a few pepper-corns. Season with salt, cover the saucepan, and let it boil slowly until the Potatoes are thoroughly cooked. Then take out the faggot, rub the soup through a fine sieve and put it back into the saucepan, add three pints of thickened chicken or veal broth, and stir it until it boils. Season to taste, let it boil slowly for fifteen minutes, skim it well, and set it in a hot water bath to keep warm. Before serving add a large piece of butter and a glass of cream. Serve a plate of small fried bread crumbs separate.

Note. - With the soups described in Nos. 1205 and 1206, finely chopped chives, chervil, or parsley is generally added. A garniture of green peas, green asparagus tops, or Potato balls (as described in No.1204) may also be added.