|
| |
|
| What You Need: |
|
|
|
4 medium-size potatoes, cooked, peeled, and sliced
4 hard-boiled eggs, peeled and sliced
4 anchovies filets, finely chopped
3 tablespoons finely-chopped parsley
1 cup light cream (or canned evaporated milk)
1 tablespoon flour
¼ teaspoon salt
Sprinkling of pepper
½ cup dried breadcrumbs
2 tablespoons butter
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Arrange 1/3 of the potato slices in the bottom of an 8-inch casserole. Cover with a layer of ½ of the eggs and the anchovies.
|
2. Sprinkle with 1 tablespoon of the parsley. Add another 1/3 of the potato slices, then the remaining eggs and anchovies.
|
3. Sprinkle with 1 tablespoon of the parsley. Add the remaining potatoes. Combine the cream, flour, salt and pepper.
|
4. Pour over the potatoes. Sprinkle on the remaining parsley.
|
5. Mix the breadcrumbs and butter in a small dish. Cook in the microwave oven, stirring every 30 seconds, until nicely browned.
|
6. Sprinkle on top the casserole. Cook, covered, in the microwave oven for 5 minutes. Let stand for 5 minutes. Cook, one minute more.
|
|
|
|
|
|
|
|
|
