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POTATOES, FORCED (a French recipe)

Take two large kidney potatoes, wash and peel them, cut them in half lengthwise; scoop out the inside carefully with a spoon, leaving the outer part about the thickness of a penny-piece. Take two large roasted potatoes, two shallots chopped fine, a piece of butter the size of an egg, a little piece of fat bacon; a pinch of parsley and chives chopped fine; pound all with pepper and salt, form into a paste, butter the insides of the potato-shells, and fill them with this paste, in which let the upper part be convex; butter a baking-tin with fresh butter, put you potatoes on it, and bake them in a moderate oven; in half an hour, if the upper and under parts are browned, serve.