Select very large potatoes, peel them, and boil until half-cooked. Scoop out the interiors, [reserve the pulp,] and fill the potatoes with the following stuffing. Mash the reserved pulp and add morels boiled in bouillon and several finely chopped sprats. Mix and stuff the potatoes. Paint with egg, sprinkle with rusk crumbs, and fry in butter in a skillet. Serve with a sauce prepared from flour, butter, lemon juice, nutmeg, bouillon, and
© 1992 All rights reserved. Published by Indiana University Press.