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Potatoes, Bignon

Neatly wipe six medium, round, sound, unpeeled potatoes. Place them on a tin and bake in the oven for forth minutes. Remove, cut in a halve, scoop out the "meat" and place in a bowl, keeping the shells. Seasoning with a teaspoon salt two saltspoon white pepper and a saltspoon grated nutmeg, adding one gill hot milk, one tablespoon good butter. Lightly brown for two minutes in one teaspoon butter, two skinned and sliced country sausages and six very finely chopped shallots and add it to the potatoes. Mix well with a wooden spoon for five minutes. Then fill up the potato shells with the mixture. Place on a tin; sprinkle a tablespoon grated Permesan cheese over them, equally divided. Place in a hot oven and bake for ten minutes, or until a nice golden color. Remove, place on a hot dish with a folded napkin and serve.