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Potato Soup (Geneva Parboil and pare large)

(Geneva.) Parboil and pare 6 large potatoes, fry them in 1 ounce of butter, add salt, pepper, parsley, a blade of mace, and a bayleaf, also 1/4 pound of chopped ham. Cover with 1 quart consomme, add a teaspoonful of sugar, 1 of butter, 1 of flour, and the yolks of 2 eggs. Press through a sieve.