Potatoes au Gratin from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Put the butter in the frying pan, and as it melts add the flour, and let it blend, rubbing smooth, without browning. Then add the Consomme or water and the cream, and stir constantly till the mixtu...
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Ingredients
- 5 Cold Boiled Potatoes
- ½ Pint of Cream
- 2 Tablespoonfuls of Butter
- A Tablespoonful of Flour
- 3½ Heaping Tablespoonfuls of Gruyere, or Parmesan Cheese
- The Yolks of 4 Eggs
- ½ Pint of Consomme, or Water
- Salt and Cayenne to Taste
- Bread Crumbs
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