Eat these warm from the oven, split in half and covered in butter.
Boil or steam the potatoes and put through a sieve. Sift the flour and salt and rub in the butter or margarine. Mix in the warm potato and lastly enough milk to make a soft dough. On a floured surface, shape into a round about half an inch thick and cut into scones (using a
Put on a greased baking tray and cook at
‘We will just wonder why, while in France many dishes containing potatoes are called à la Parmentier, there are, all ungratefully, none in England named after
Marcel Boulestin, c. 1932.
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