2 large potatoes
3 tablespoons of
cream or milk
2 tablespoons of
butter
2 yolks of eggs
Soup stock
Boil the potatoes, then rub
them through a sieve.
Put them into a saucepan
with the butter, a little salt, and the cream or milk.
Simmer until it is thick,
then add the yolks of the two eggs to form it into a paste.
Turn out onto the bread-board,
cut into small dice, and throw them into the stock, which must be boiling.
If desired, before serving
sprinkle a little Parmesan cheese into the soup.
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