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Pepper and Salt (Rasp twelve medium-sized round)

Rasp twelve medium-sized round potatoes, cut off a small piece of the top of one side of them, so that they can stand steadily, scoop out the centre, but be careful not to break them. Next prepare a stuffing with the breadcrumbs and herbs, season with pepper and salt, moisten with the cream and yolk of egg. Fill the potatoes with this stuffing, place them in a buttered sauté-pan side by side, brush them with oiled butter, and bake them in a moderate oven for twenty minutes.