And yet another worthy way of serving potatoes as a separate course is Stuffed Potatoes Marcelle.
The number of large potatoes required, a little cold chicken—the white meat only—or fillet of veal, 2 or 3 tablespoons of cream, 3 ozs. of butter, salt, pepper and cayenne.
Choose the potatoes as much as possible of the same size, and bake them in their skins in the oven. When tender, but not too soft, remove from the oven, and with a small sharp knife make a neat circular incision in the top of each and remove most of the pulp. Rub this through a sieve into a basin. Chop the chicken or veal very finely, and mix with the potatoes, add the butter and cream, season highly with salt, pepper and cayenne and work into a perfectly smooth and light puree with a wooden spoon. Fill the potatoes with this mixture and put in a moderate oven for 15 minutes.