Potatoes à l’Italienne

Pommes de Terre, à l’Italienne

Method

Peel and plainly boil some new potatoes, and when they are cold cut them in slices about one eighth of an inch thick, and arrange some of these in a deep buttered pie dish in a round; sprinkle them with finely chopped parsley, a little finely chopped eschalot, and a little chopped lean ham or tongue, and then with a little grated Parmesan cheese, and put about two tablespoonfuls of thick Veloute sauce in the centre; repeat the arrangement till the dish is full, and cover all over the top layer with more sauce, so that the whole is masked over; sprinkle the top with grated Parmesan cheese, stand the dish in a tin containing boiling water, and cook in the oven till a pretty golden colour, which will take about fifteen minutes in a quick oven; take up and garnish round the edge with a little border of chopped tongue or ham, with here and there on the border little bunches of chopped parsley.

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