Potatoes à la Crême (Hot)
(A Method of Using up left-over new Potatoes)
Put into a pan from ½ to 1 oz. of butter, add a good dessertspoonful of flour, some parsley and minced chives, with salt, pepper, and a dust of nutmeg to taste; when the whole is smoothly blended, pour in sufficient single cream or new milk, and stir it all together till it boils up, then add as many cold, cooked new potatoes as you want, and allow them to heat thoroughly in the sauce without actually boiling, which would break them; serve with a dust of coralline pepper.