Reference > Farmer's Cookbook > POTATOES > Potato Bells
  Persillade Potatoes Hongroise Potatoes  
CONTENTS · BIBLIOGRAPHIC RECORD

Potato Bells

Select large potatoes, wash, pare, and soak. Shape in balls with a French vegetable cutter. Cook in boiling salted water until soft; drain, and to one pint potatoes add one cup Thin White Sauce. Turn into hot dish, and sprinkle with finely chopped parsley.


CONTENTS · BIBLIOGRAPHIC RECORD
  Persillade Potatoes Hongroise Potatoes  
 
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