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Puree Of Potatoes

Peel, wash and cut seven or eight good potatoes into slices, put them into a pan with two ounces of butter, some mignonette pepper, salt, and small quantity of nutmeg; mix with them a pint of white broth, cover the pan and place on the fire to boil. By the time the broth is reduced the potatoes will be about done; then add a teacup of cream, then mash the potatoes on the fire, having them the consistency of mashed potatoes; rub the purée through a hair sieve on a dish, then put into a small stewpan; before using add a spoonful of butter.