POTATOES À LA CRÈME.
Prepare the potatoes as above, and toss them gently in a quarter of a pint or more of thick white sauce or of common bechamel, with or without the addition of the minced parsley.
Prepare the potatoes as above, and toss them gently in a quarter of a pint or more of thick white sauce or of common bechamel, with or without the addition of the minced parsley.