Potatoes, half-Glaze

Prepare potatoes the same as for gastronome (No. 2789), lay them in a sautoir with clarified butter, without having them previously boiled; when nearly done change into another saucepan and moisten with a little gravy (No. 404), espagnole sauce (No. 414) and meat-glaze (No. 402); cover the pan and cook so that the liquid be reduced to the consistency of a half-glaze as soon as the potatoes are finished.