Mustard Apples

Boil the potatoes in their skins, peel and slice. Melt butter, stir in flour and fry to a light roux. Pour in soup. Boil well, stirring vigorously, then season with mustard, salt, pepper, vinegar and sugar. Stir in the bay leaf and finely chopped cucumber. Add the sliced potatoes to the sauce. Fold in very carefully and heat up again.

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