Potatoes, Bignon

Turn some raw potatoes into rounds two and one-eighth inches in diameter; make an opening in them of one and one-eighth inch, leaving a thickness of a quarter of an inch; blanch these hollow balls for a few moments in salted water, then turn them over to drain well. Prepare a forcemeat with a shallot fried colorless in butter, adding some sausage meat (No. 68), and let cook together; put in salt, pepper, bread-crumbs, chopped parsley, and a few egg-yolks, and with this preparation fill the holes in the potatoes; strew bread-crumbs over, then parmesan cheese, sprinkle over melted butter, and range them as fast as they are ready in a sautoir lined with bards of fat pork; pour more butter over, and put on the lid, then set it in an oven to finish cooking the potatoes; when done remove the cover and brown them nicely; range neatly in a vegetable dish on a little half-glaze (No. 400).