Ingredients:
Potatoes
white stock
salt
butter
peas
asparagus
sprouts
beans
Choose some big sound potatoes
cut them in half and scoop out a little of the centre so as to form a cavity
blanch them in salted water and cook for a quarter of an hour in good white stock and a little butter

Then fill in the cavities with a macedoine of cooked vegetables and add a little cream to each.

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