Suitable for large stuffed Quenelles of veal and other white meats.
Reduce the milk by one-sixth, add the butter, seasoning and the potatoes cut in thick slices, allow to cook for 15 minutes then mix well to a purée.
The mixture should be used whilst still slightly warm, never completely cold as the purée will become elastic if it is worked when cold.
© 1903 All rights reserved. Published by Taylor and Francis.