2203—Pommes de Terre Anna

Cut them to the shape of cylinders; slice these into thin roundels; wash them, and dry them in a piece of linen.

Set these roundels in circles on the bottom of the mould proper to this potato preparation, or in a well-buttered thick-bottomed sautépan; let them overlap one another, and let the lay of each circle be reversed.

Season; spread a coat of butter upon the first layer, and proceed in the same way with a second layer.

Make five or six layers in this way, seasoning and spreading butter over each.

Cover the utensil; cook in a good oven for thirty minutes; turn the whole over, if necessary, to equalise the colouring; turn out upon a saucepan-lid, to drain away the butter, and then tilt the whole on to a dish.