|
Ingredients
|
For 4
|
For 100
|
|
Potatoes
|
250gms
|
6.25kg
|
|
Onions
|
30gms
|
680gms
|
|
Celery
|
30gms
|
680gms
|
|
Salt
|
10gms
|
100gms
|
|
Parsley
|
1 spring
|
3 bunches
|
|
Milk
|
300ml
|
7.5 litre
|
|
Refined flour
|
15gms
|
340gms
|
|
Butter
|
15gms
|
340gms
|
|
Stock
|
900ml
|
18.75litre
|
Peel and quarter potatoes. Chop onions and celery. Put vegetables
in stock and salt, cook till potatoes are soft. Form a puree by passing through
a sieve. Prepare a thin white sauce with flour, butter and milk. Add potato
puree to sauce, bring to boil slowly. Serve hot garnished with chopped parsley.
