Take two cupfuls of cold mashed potato, and stir into it two
tablespoonfuls of melted butter, beating to a white cream before adding
anything else. Then put with this two eggs whipped very light and a
teacupful of cream or milk, salting to taste. Beat all well, pour into
a deep dish, and bake in a quick oven until it is nicely browned.
If properly mixed, it will come out of the oven light, puffy, and
delectable.
POTATOES WARMED OVER—_alias au Maître d’Hôtel_.
Slice cold boiled potatoes a quarter of an inch thick, and put into a
saucepan, with four or five tablespoonfuls of milk, two or three of
butter, pepper, salt, and some chopped parsley. Heat quickly, stirring
all the time until ready to boil, when stir in the juice of half a
lemon. This last ingredient entitles the dish to the foreign title.
Pour into a deep dish, and serve very hot.