Flan of Potatoes
Boil one or two pounds of potatoes, cut them into slices, and put them into a sauce-pan with four ounces of fresh butter and a tumbler of cream (or milk). Cook until the potatoes are quite soft, mash them, and pass them through a cullender. Then mix six yolks, and four beaten-up whites of eggs, and two and a half ounces of white powdered sugar, with the potatoes, and put the whole into a buttered shape, well covered with bread-crumbs (and holding more than the quantity of potatoes). Cook with fire above and below for about half an hour (or in an oven). A Béchamel sauce (see Sauces, p. 119) can be served with the Flan.