Potato Cream

Boil six medium-sized, mealy potatoes and when soft press them through
a sieve until light and floury. Then beat into them the raw yolks of
six eggs and a little milk and butter. Season with salt and pepper and
sprinkle with finely chopped chevril and thyme, and fine dice of fried
bread before serving.

POTATO CHIPS POTATO CROQUETTES facebooktwittergoogle_plusredditpinterestlinkedinmail