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Potatoes in Custard

Peel and finely slice twelve new medium potatoes and place in baking dish. Crack two fresh eggs, add yolks of two others, beat them up, then dilute with three-quarters of a pint of broth. Season with teaspoon salt, half teaspoon white pepper and saltspoon grated nutmeg; sharply mix. Strain through a Chinese strainer over the potatoes, lightly mix, set in oven forty minutes. Remove and serve in the same dish.