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Potatoes with Cream Sauce

Prepare the potatoes as directed for stewed potatoes. After they are drained turn into a heated dish, pour over the Cream Sauce, sprinkle with chopped parsley and serve. 1½ pint of milk, POTATOES au GRATIN.

Yolks of four eggs, 2 tablespoonfuls of butter, 6 boiled potatoes, I tablespoonful of flour, 1½ pint of stock, 4 tablespoonfuls of grated cheese, Salt and cayenne to taste.

Cut the potatoes into slices and put them into a bakingdish. Put the butter in a saucepan to melt, add the flour, mix, add the stock and cream, stir continually until they boil; take from the fire, add the cheese, the yolks, well beaten, salt and cayenne. Pour this over the potatoes, sprinkle bread crumbs over the top, put in a quick oven ten minutes to brown. Serve in the dish in which they were baked with duck, roasted wild turkey, mutton or game.