Puree Jackson
(Paris.) Wash, parboil, and pare 6 large potatoes. Slice them, add 2 ounces of butter, fry lightly, then add salt, pepper, nutmeg, a bayleaf, some parsley, 2 ounces of chopped ham, 1 sliced onion, and 6 stalks of celery. Simmer for 3/4 hour. Press through a sieve, add 1 pint of white stock made from chicken or veal, and 1 pint of boiling milk, 2 ounces of butter, and the yolk of 1 egg, blended with a little of the milk. Stir well, add some bread, toasted and cut in dice, called croutons, and serve at once.