with wine and herbs. They also
make the ideal accompaniment to
a Tournedos, or a roast bird of any
kind.
For 4 people you need about 1½
lb of potatoes (1 rather large
potato per person), an
earthenware terrine or metal pan
of 1 pint capacity with a close-
fitting lid, 3 oz of butter, salt and
pepper.
Peel and wash the potatoes. Slice
them all the same size, about the
thickness of a penny. This is
important, in order that they
should all be cooked at the same
time, and it is laborious to do