INGREDIENTS
1814 gs
russet potatoes
4 servings
vegetable oil
1 Tbsp
salt
90 gs
butter
32 gs
all purpose flour
960 mls
chicken stock
2 Tbsps
ketchup
1 Tbsp
worcestershire sauce
1/2 tsp
salt
1/2 tsp
pepper
3 Tbsps
cornstarch
2 Tbsps
water
250 gs
cheese curds