29 Potatoes Gruyere Recipe
Allow 1 large potato for each person. Wash and bake in a hot oven, then
open and scoop into a heated bowl. Mash and for each potato, add 1/2 a
teaspoonful of Gruyere (Swiss) cheese, grated, salt and pepper to taste,
and the stiffly whipped whites of three eggs for 1/2 a dozen potatoes.
Beat well, turn into a pastry bag and press out in heaps on a buttered
pan. Brush with beaten egg yolk and brown in a quick oven From "Table
Talk," Phila.
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