-500 g of potatoes
-1/2 glass of white wine
-1 glass of water
-1 teaspoon of curry
-20 cl of fresh cream
To cook potatoes in the water.
During this time, return the shallot in the butter then add the
the water, the curry, the parsley, to salt and to pepper and to
put simmering slowly hanging 10 mn.To
add the fresh cream.
In a frying pan, to blow up potatoes without burning them and overturn
the sauce in the curry.
To cover and let warm slowly during 15mn.