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Puree of Potatoes, Lucernoise

Finely slice a half-pound piece raw lean veal from a shin, two ounces raw ham, two white onions and three leeks, place in a saucepan with an ounce butter and fry on fire for ten minutes, stirring once in a while. Add six large, peeled, sliced raw potatoes with two branches parsley, one branch chervil and two bay leaves. Moisten with half gill white wine, quart and a half broth and quart water, season with a teaspoon salt, half teaspoon pepper, lightly mix and let boil for ten minutes. Cover pan and set in oven for an hour and thirty minutes, remove, dress puree through sieve into a basin, then through Chinese strainer into another saucepan. Place pan on a brisk fire, pour in a gill cream and half ounce good fresh butter, mix well, and as soon as it comes to a boil pour puree into a tureen and serve with a plate of bread croutons separately.