By Lucy Madden
Albert Noel was a celebrated French chef. The ingredients for this purée originally included adding sugar to taste. I prefer to leave it out.
Cook the potatoes very gently in the milk until soft. Put the potatoes through a sieve and add the salt and butter and enough of the milk to make a smooth purée. Put into an ovenproof dish.
Pound the macaroons into crumbs and sprinkle over the purée. Put into a hot oven