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29 Potatoes Gruyere

(November.) - (365 Luncheon Dishes)







Allow 1 large potato for each person. Wash and bake in a hot oven, then

open and scoop into a heated bowl. Mash and for each potato, add 1/2 a

teaspoonful of Gruyere (Swiss) cheese, grated, salt and pepper to taste,

and the stiffly whipped whites of three eggs for 1/2 a dozen potatoes.

Beat well, turn into a pastry bag and press out in heaps on a buttered

pan. Brush with beaten egg yolk and brown in a quick oven From "Table

Talk," Phila.











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