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Potatoes, Alfonso

Cut four good-sized, peeled, cold boiled potatoes in quarter-inch pieces; cut in same shape three Spanish sweet red peppers. Place both in a saucepan with one gill milk, half gill cream and one teaspoon salt, mix well and cook for fifteen minutes.

Mix on a plate an ounce butter with a teaspoon flour, add little by little to potatoes, and continually stir until thoroughly mixed. Transfer potatoes into a baking dish, sprinkle a tablespoon Parmesan cheese over, set in oven for ten minutes, remove and serve.