Parsley Potatoes
Wash, pare, and cut potatoes in 1/2 inch cubes. There should be 3 cups. Blanch by parboiling 5 minutes in boiling, salted water. Drain.
Melt 1/3 cup butter in a frying pan. Add potatoes and cook over a slow fire until potatoes are soft and delicately browned.
Melt 2 tablespoons shortening in a saucepan. Add a few drops of onion juice, 1 1/2 tablespoons flour, 1/2 teaspoon salt, 1/8 teaspoon pepper. Stir to a smooth paste and pour on slowly 1 cup hot milk, stirring constantly. Add 1 egg yolk, slightly beaten and cook for another minute or so until egg is cooked.
Pour sauce over potatoes and sprinkle with finely chopped parsley.
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