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Puree, Parmentier

Heat in a saucepan one tablespoon butter, add one finely minced onion, six sliced leeks, half pound lean salt pork cut into small pieces, and brown for ten minutes. Add then ten medium, peeled and washed potatoes cut into slices, moisten with three quarts water, season with a teaspoon salt, half teaspoon pepper and a saltspoon grated nutmeg; lightly mix. Cover the pan, boil for five minutes, then set in the oven for one hour and thirty minutes. Remove, press it through a sieve into a basin, replace it in the saucepan, let come to a boil, then add half pint of milk, half gill cream and half ounce fresh butter. Mix well while heating for five minutes, pour into a soup tureen and serve with a plate of bread croutons separately.