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Potatoes, Bohemienne

Peel, wash and drain six medium, raw potatoes. Season with a teaspoon salt, half teaspoon white pepper and place on a roasting tin with six thin slices larding pork, one piece on each potato. Set in the oven to bake for thirty-five minutes, frequently turning them over meanwhile; remove, take each one between a towel and with the aid of an apple-corer scoop out lengthwise from one end to the other as you would apples. Skin three country sausages and with the meat carefully stuff the hollows of the six potatoes, close both sides of each potato with a piece of the scooped-out pieces of same, place in the same roasting pan and lightly butter the top of each with a very little melted butter. Place in the oven to bake for twenty minutes more, remove, dress on a hot dish, decorate with a little parsley greens and serve.