Hachis Parmentier

Method

Melt a good piece of butter, add parsley, three small onions, or à large one, and shallots all chopped together. When cooked, put in your cold meat (anything leftover from different dishes will do), salt and pepper, stir well and cook for a little while. Butter a fireproof dish, put in your mixture, cover with potato purée and brown in the oven.

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