Potatoes à la Creme
Cold, boiled potatoes, 2 cups.
Parsley, finely chopped.
Flour.
Milk.
Butter, 1 tablespoonful.
Salt.
Heat the milk and stir in the butter cut up in the flour. Stir until smooth and thick. Salt and add the potatoes, sliced, and a very little finely-chopped parsley. Shake over the fire until the potatoes are heated through. Pour into a deep dish and serve.