This recipe is never the same twice but is generally a mixture of twice
the quantity of potato to
onion sweated in fat and then pureed in a broth of beef, veal or
chicken stock and milk and garnished with chopped parsley.
1 lb (450 g) floury-variety potatoes
1/2 lb (225 g) onions
11/2 oz (40 g) each butter and flour
11/4 pts (700 ml) stock
5floz (150ml) milk
parsley, finely chopped and croutons
Boil the potatoes in salted water, skin
and mash. Meanwhile, in a heavy bottomed 2 pt casserole, sweat the
finely sliced onion in the butter for five minutes over a low flame.
Add the sifted flour to make a roux and
gradually add the hot stock. Bring to the boil and allow to simmer for
Add the potato, simmer for a further five
minutes and add the milk. Check the seasoning and whisk in a blender
for two minutes to amalgamate.
Serve with a sprinkling of finely chopped
parsley and croutons.