Potatoes à la Bechamel from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put some potatoes to boil; when they are cooked season them with a little salt, and pass them through a wire sieve; mix them into a light dry purée, with a little piece of fresh butter, a tiny...
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Cooking tools:
- Fine-mesh sieve
- Pot
- Stove
- Mixing bowl
- Spoon
Ingredients
- salt
- potatoes
- cream
- milk
- white pepper
- fresh butter
- chervil
- shreds of tarragon
- creamy bechamel sauce
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