Cream of Sweet Potatoes a la Gerard

Have two pounds of sweet potatoes previously steamed; peel, mince and fry them in four ounces of butter, moistening with two and a half quarts of white broth; cook until done, then strain and pound them in a mortar, diluting the puree with its own broth, and in case it be too thick, add some more white broth and a pint of veloute (No. 415); strain the soup through a sieve or tammy, then return it to the saucepan, and heat it to boiling point without allowing it to boil. Thicken with egg-yolks, cream and butter, using two egg-yolks, two gills of cream and two ounces of butter for each quart.

The Garnishing to be of one-quarter of a pound of bread-crumbs pounded in a mortar, and mingling with it gradually two eggs and a third of its volume of pate-a-choux (No. 132); roll it into small balls, three-sixteenths of a inch in size, and fry them in clarified butter, serving them the same time as the soup.