Potatoes Biarritz—Baked

Put a pound of peeled potatoes to boil in salted water; drain as soon as done, and dry in the oven; rub through a sieve, then put this puree into a saucepan to dilute with a little clear gravy (No. 404), and add meat glaze (No. 402), two shallots prevoiusly fried in butter, chopped parsley, salt, pepper, nutmeg, a quarter of a pound of raw ham cut in three-sixteenths inch squares and four egg-yolks. Put aside the eighth part of this preparation, and dress the remainder dome-form on a baking dish; to the eighth reserved part add four egg-yolks and a little cream; beat well, and then stir in two well-whipped egg-whites; cover the dome with this, bestrew it with bread-crumbs, pour melted butter over, and set it in the oven for twenty minutes to heat and bake to a fine color.