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Milanaise Potatoes

Pare and boil as many potatoes as desired.

When done press through a ricer into a heated bowl and whip with a fork, adding, little by little, enough boiling hot chicken stock to make them creamy. Season with salt and white pepper, then add as much whipped cream as will bring them to such consistence that they can be slowly beaten with an egg beater. Beat for full five minutes, heap them in a buttered baking dish, sprinkle with grated Parmesan cheese and brown lightly in a very hot oven. Send directly to the table.