Preparation
Reverentially lay the two starchy divas into a clean St.Ives Fire-baked
Pottery Aga dish. Bake the starchy wonders on the top shelf for forty-five
minutes. Remove from Aga, brush with the olive oil and allow them
to have a fifteen-minute encore.
Once
the Aga-concerto has ended, withdraw the finely tuned potatoes.
Slice in two, along the longest axis. This allows maximum surface
exposure and minimum movement. Using a fine bone china handled dessertspoon,
decant the moist flesh from the expertly halved heavenly orbs.
Leaving precisely 1cm of flesh all round to line the edges and the
pert bottoms. They will be feeling a little fragile at this stage,
so be sure to offer praise and soft words of encouragement.
Slowly
enduce a small amount of the sour cream into the lovingly hollowed
halves, followed by a small amount of the scooped out flesh and
repeat until a satisfying melange has been approved. One
simply has to use a square dinner-plate, a pre-revolution Limoge
dinner-plate for preference. Each vibrant earthy prima donna must
have her own space.
Preparation
