Potatoes in Blanquette from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Peel some potatoes and cut them into the shape of olives; put them in a stewpan with a little salt and enough cold water to cover them; let them boil till tender, taking care that they do not break...
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Pot
- Stove
Ingredients
- potatoes
- parsley
- cold water
- salt
- olives
- white breadcrumbs
- egg
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