Stuffed Potatoes Recipe

8 good-sized potatoes.

20 button mushrooms.

2 hard-boiled eggs.

1 teaspoon salt.

1 teaspoon sweet herbs.

2 ounces butter.

1 tablespoon minced parsley.

1 tablespoon milk or cream.

2 tablespoons bread crumbs.

1/2 teaspoon pepper.

1 egg.



Wash the potatoes well and boil them gently in their skins for fifteen

minutes, lift them carefully out and place on one side to cool. Mix

together all the ingredients for the stuffing, cut the potatoes

carefully in half, scoop out the centres with a sharp pointed knife and

fill the hollow places with the mixture. Remove the skins, and brush

over the divided parts of the potatoes with egg, join again and bind

with thread if necessary, place in a baking tin with the butter, which

has been previously melted, and bake in a hot oven twenty or thirty

minutes. Serve with white sauce Nos. 184 or 185.

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