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Potatoes en Caisse (In a Case. )
Wash some large, fine potatoes of a mealy sort and bake them. When done cut a small hole in the top of each and carefully scoop out the whole of the inside; mash this fine, in a saucepan over the fire, mixing with it a large table-spoonful of butter and a generous quantity of cream. Salt and black or white pepper to taste, and stir in the whipped whites of 2 eggs. Fill up the skins of the potatoes with the mixture. Set them into the oven for a few moments and serve hot. These amounts are for ft large potatoes. Keep the same proportion for any number.
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