Summary

Ingredients

• g 1,000 jacket potato (s), cold, boiled the day before
• 50 g butter
• 50 grams flour
• 500 ml vegetable stock
• 100 ml cream
• 1 large bay leaf
• salt
• pepper
• possibly vinegar

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Instructions

1. Peel and slice the jacket potatoes.
2. Melt the butter, stir in the flour and slowly add the vegetable stock, stirring constantly so that the roux does not burn or clump. Stir in cream. Add the bay leaf and bring to the boil and simmer for a few minutes.
3. Heat the potato slices in the sauce. Season to taste with salt and pepper.
4. With one or two spritzes of vinegar it becomes the locally known sour leaves.
5. In addition there was usually homemade sausage, primarily liver sausage.