Sufficient,—1 lb. of mashed potatoes for 3 persons.
Seasonable at any time.
PUREE DE POMMES DE TERRE, or, Very Thin-mashed Potatoes.
1146. INGREDIENTS.—To every lb. of mashed potatoes allow 1/4 pint of good broth or stock, 2 oz. of butter.
Mode.—Boil the potatoes, well drain them, and pound them smoothly in a mortar, or beat them up with a fork; add the stock or broth, and rub the potatoes through a sieve. Put the puree into a very clean saucepan with the butter; stir it well over the fire until thoroughly hot, and it will then be ready to serve. A puree should be rather thinner than mashed potatoes, and is a delicious accompaniment to delicately broiled mutton cutlets. Cream or milk may be substituted for the broth when the latter is not at hand. A casserole of potatoes, which is often used for ragoûts instead of rice, is made by mashing potatoes rather thickly, placing them on a dish, and making an opening in the centre. After having browned the potatoes in the oven, the dish should be wiped clean, and the ragout or fricassée poured in.
Time.—About 1/2 hour to boil the potatoes; 6 or 7 minutes to warm the purée.
Average cost, 4s. per bushel.
Sufficient.—Allow 1 lb. of cooked potatoes for 3 persons.
Seasonable at any time.
[Illustration: SWEET POTATO.]