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Potatoes, Anglaise

Boil in two quarts water with one tablespoon salt six medium-sized peeled potatoes for thirty-five minutes. Drain, cut them in halves and place in a sautoire. Season them with two saltspoons salt, one saltspoon white pepper and one saltspoon grated nutmeg. Mix gently with a fork. Dress on a hot dish; spread a very little lightly melted butter over each piece. Besprinkle with half teaspoon finely chopped parsley and serve very hot.