EGGS SUZETTE


Bake as many potatoes as you have persons to serve. When done, cut off

the sides, scoop out a portion of the potato, leaving a wall about a

half inch thick. Mash the scooped-out portion, add to it a little hot

milk, salt and pepper, and put it into a pastry bag. Put a little

salt, pepper and butter into each potato and break in a fresh egg.

Press the potato from the pastry bag through a star tube around the

edge of the potato, forming a border. Stand these in a baking pan and

bake until the eggs are "set." Put a tablespoonful of cream sauce in

the center of each, and send to the table