Potato Pyramids Recipe

2 parsnips.

Mashed potato.

1 gill of sauce No. 177.

1 ounce butter.

Pepper and salt to taste.



Boil the parsnips whole until tender, but do not allow them to break,

place on one side to cool, then cut three thick slices from the big end

of each parsnip, and if not a good shape remove the edges with a round

pastry cutter. Fry in the butter until brown both sides, sprinkling over

them a little salt and pepper; place in a very hot dish, and pile a

little mountain of hot mashed potato on each round. The potato must be

rather stiff so as to keep its shape, and should stand about three

inches high, tapering towards the tops; pour over each a little of the

sauce, and serve quickly.



Carrot, turnip, toast or fried bread may be used for the bases in place

of parsnips.

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