Put in a saucepan 1 generous tablespoon of butter and 1 cup of milk; when hot add some cold potatoes cut in dice, season with pepper, salt, and a few drops of onion juice. Let them get thoroughly hot, then add the beaten yolks of 2 eggs, stir constantly until thick. Great care must be taken not to let it cook too long or the sauce will curdle. Add a little chopped parsley before serving.
POTATOES RENNEQUIN
Boil 6 potatoes, peel them, and let them dry in a warm place on the stove.
Put 1 tablespoon of butter into a saucepan, and when partly melted slice the potatoes into it. Now add 1 tablespoon of water, some salt, pepper, and 1 tablespoon of minced parsley; let it become thoroughly heated, then add 1 tablespoon of lemon juice and serve very hot.
POTATOES AND CHEESE
Mince or chop fine 5 or 6 peeled raw potatoes, and toss in a saucepan with 2 tablespoons of butter until cooked. Place a layer of these in a buttered baking dish, season with salt and pepper, and sprinkle with grated cheese; then add another layer of potatoes, and proceed thus until the dish is full. Pour melted butter over and let brown in the oven.