Required: About one and a half pounds of boiled potatoes.

Two ounces of butter.

One yolk of egg.

A little lemon juice.

About two table-spoonfuls of thick white sauce.

Salt and pepper.

A teaspoonful of chopped parsley.

If possible, choose small, even-sized potatoes for this dish; if they are large, cut them in halves, or even quarters. After draining off the water, and drying them carefully, put them in a hot dish and keep them hot.

Melt the butter in a saucepan, taking care that it does not colour, add the sauce and stir over the fire until it is hot, then strain in a little lemon juice, and season it rather highly with salt and pepper. Let the sauce cool slightly, then add the beaten yolk of egg, re-heat the sauce, taking care that it does not boil. Pour the sauce over the potatoes, sprinkle on the parsley, and serve.

Potato ribbons

Potatoes a la ereme