Potatoes à la Brabanconne
Boil some potatoes, rub them through a sieve, add pepper, salt, and a tablespoonful of cream to a pound of potatoes, rub through a tammy again. Chop a shallot, a spring or two of parsley and mix them in, sprinkling in at the same time a dust of nutmeg and a dessertspoonful of grated cheese. Place the puree in a dish to be baked, and before setting it in the oven sprinkle on the top some bread-crumbs, and cheese grated and mixed and one or two pats of salt butter. Bake till it is a golden brown.
[Elise et Jean.]