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The Cook's Decameron · Chapter 189No. 175. Cestelline di patate alla giardiniera (Potatoes)
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Ingredients: Potatoes, white stock, salt, butter, peas, asparagus, sprouts, beans, &c.
Choose some big sound potatoes, cut them in half and scoop out a little of the centre so as to form a cavity, blanch them in salted water and cook for a quarter of an hour in good white stock and a little butter. Then fill in the cavities with a macedoine of cooked vegetables and add a little cream to each.