Читать книгу How to Cook in Casserole Dishes - Marion Harris Neil - Страница 18

Table of Contents

 12 medium sized potatoes

 2 ozs. (2 heaping tablespoonfuls) butter

 Salt and pepper

 1 quart (4 cups) white stock

 1 pint (2 cups) cream

 2 tablespoonfuls flour

 2 tablespoonfuls melted butter

 1 teaspoonful onion juice

Boil the potatoes in their skins till tender, then cool and peel them. Cut them into quarters and put them into an earthenware pan with the two ounces of butter to brown just a very little in places.

Season with the salt and pepper, then add the stock, cream, and the onion juice.

Allow to boil up, and strain through a sieve; return the purée to the pan and stir into it the melted butter mixed with the flour.

Boil for three minutes and serve hot.