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Parmentier Soup

Slice ten large potatoes, blanch them, stew them in stock with two leeks and head of celery tied together, and the crumb of a French roll. When the potatoes break under the pressure of the finger, rub them through a sieve; mix with a sufficient quantity of stock, add a pinch of sugar and a little nutmeg. Return to the pot, and bring to boiling point; mix in a pint of milk, a third of a pint of cream, and a pat of fresh butter. Pour into a hot tureen, and serve with sippets of toast.