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8 to 10
servingsEasy
Published 1989
This farçon seems to be on the sweet side, so sweet that I would almost consider it a dessert. It is a composite of several recipe descriptions given by
Rice the potatoes into a large bowl. Keep them warm over the water in which they cooked.
Scald half the milk, add the crumbled bread, bring to a boil, and stir gently into the potatoes. Scald the remaining milk, add the vanilla seeds or extract, the nutmeg, Quatre Epices, saffron, currants, aniseeds, chopped figs, and prunes. Blend into the potatoes. Beat the eggs and the sugar well, an