1179—Hachis de Bœuf Parmentier

Bake some fine potatoes in the oven.

The moment they are done, slice off a piece of their baked shell, and remove the pulp from their insides by means of a spoon handle.

Crush this pulp with a fork, and toss it in butter as for “pommes de terre Macaire.” Then add to it as much beef in dice as there is pulp; two tablespoonfuls of chopped onion cooked in butter per lb. of the preparation; a pinch of chopped parsley, and a few drops of vinegar. Now toss the whole together for a few minutes, and then fill the empty potato shells with the preparation.

Sprinkle with Lyonnaise sauce rubbed through tammy, and add as much of it as the hash will absorb.

Replace the portion of shell cut off at the first, that the potatoes may seem untouched; arrange them on a dish, and put the latter in the oven for ten minutes. When about to serve, dish the stuffed potatoes on a napkin.