Milanaise Potatoes.
12 boiled potatoes.
¾ cupful of gravy left from yesterday’s fricassee.
Juice of half a lemon.
Yolks of 2 raw eggs.
4 tablespoonfuls of dry grated cheese.
½ cup stale bread-crumbs.
1 tablespoonful of butter.
Pepper and salt.
Heat and strain your gravy. Put into a saucepan with the seasoning, butter, and lemon, bring to a boil, and stir it into the beaten egg. Slice the potatoes; lay a row within the outer round of a neat pie-plate. (I hope you have one with a silver stand for the table.) Pour a few teaspoonfuls of sauce upon these; lay another and smaller row inside of the first; more sauce, and so on, until you have a low cone of sliced potato; pour sauce over all, coat with the bread-crumbs and cheese, mixed together; pepper and salt, and bake twenty minutes in a quick oven.