Potato Soup ‘Alla Provinciale’
Boil and rub two pounds of potatoes through a sieve, put them in a sauce-pan with four ounces of good butter, a little salt, and half a tumbler of cream (or milk). Simmer until it is thick like Polentina (see p. 135), then add six yolks of eggs to consolidate it to a paste. Cut into small dice, throw them into boiling soup, and cook for five minutes. Just before serving sprinkle a little grated Parmesan cheese into the soup.