Required: Six or more medium-sized cold boiled potatoes.

One ounce of butter.

Half a pint of white sauce.

Two teaspoonfuls of chopped parsley.

Half a teaspoonful of chopped onion.

Cutter for preparing potato waffles

Two tablespoonfuls of cream. Salt, pepper, and nutmeg.

Cut the potatoes into thick slices. Put them in a saucepan with enough boiling water to cover them. Heat them through, then drain off the water.

Put them in a saucepan with the sauce, salt, pepper, and a few grains of nutmeg. Melt the butter in a small pan, then add the onion, and fry it a golden brown, then add the parsley; stir these into the potatoes. Lastly add the cream. The mixture should be really hot, but it must not boil after the cream is added. Serve very hot in a fire-proof vegetable-dish.