Potatoes a la Parisienne from The Picayune's Creole Cook Book by The Times Picayune Publishing Compa
Peel the Potatoes and let them boil till tender in salt and water. Take them out of the water and grate and mash into a paste. Put this Potato paste in a saucepan with a kitchenspoonful of butter a...
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Ingredients
- 8 Potatoes
- A Kitchenspoonful of Butter
- ½ Pint of Milk, or Water
- 2 Eggs
- A Teaspoonful of Orange Flower Water
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