Friday, May 8, 2009

Potatoes au Cochon

Slice two hot, meaty potatoes; cut the slices into squares; put them in a saucepan, and add scalded cream enough to cover them, salt, and white pepper. Cut into very small pieces half an ounce of fat, boiled, salt pork; add a tablespoonful to the potato; simmer until thoroughly blended together; pour the contents of the dish into a small au gratin dish (or vegetable baker); grate a little Parmesan cheese over it; add a small bit of butter; place in the oven a moment to brown, and serve in the same dish.

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