POTATOES BAKED.
Select them of uniform size, wash and scrub well,
cut a thin slice from each end to prevent their being
soggy. They require nearly an hour to bake in a
moderate oven.
TO MASH POTATOES.
Boil the potatoes carefully, drain from the -water,
mash fine, and to four good-sized potatoes add a
heaping tablespoonful of butter, a tablespoonful or
two of cream or rich milk and salt and pepper to
taste. Serve at once. They must be freshly mashed
and very hot to be eatable. The mashed potatoes
maybe squeezed through a vegetable ri9er, when they
are called Potatoes a la Neige.
NEW POTATOES WITH CREAM SAUCE.
Select rather small potatoes of uniform size and
boil. When done drain oif the water, set them back
on the stove to keep hot while making a cream sauce,
then put them carefully in a vegetable dish, pour the
sauce over them and sprinkle with a little finely
minced parsley.
BROILED POTATOES.
Take some cold boiled potatoes and cut them in
rather thick slices lengthwise, dust with white pepper
and salt, dip each slice in melted butter, broil over a
clear fire until a nice brown. Serve with melted but-
ter and finely minced parsley poured over them.
POTATOES A LA CREME AU GRATIN.
Chop cold boiled potatoes, put them in a baking
dish, pour over them a cupful of white sauce nicely
seasoned, sprinkle with a tablespoonful of grated
Parmesan cheese or Edam cheese grated, one table-
spoonful of bread crumbs, and dot all over with tiny
bits of butter. Put in a quick oven for a few minutes
to brown. Do not leave it in too long, or it will be-
come dry.
STUFFED POTATOES.
Bake some medium-sized potatoes ; when done
cut in half lengthwise, scoop out the inside, taking
care not to break the skin. Mash the potato smooth
and fine with butter and a little milk, season with
salt and pepper to taste, heat thoroughly, fill the
skins, brush the tops over with melted butter, brown
in the oven and serve.
POTATO FRICASSEE.
Put in a spider a generous tablespoonful of butter
and a cup of milk, when hot add some cold potatoes
cut in dice, season with pepper, salt, a few drops of
onion juice. Let them get thoroughly hot, then add
the beaten yolks of two eggs, stir constantly until
thick. Great care must be taken not to let it cook
too long, or the sauce will curdle. Pour into a vege-
table dish, sprinkle a little finely minced parsley over
the top and serve.
POTATOES A LA DUCHESSE.
Take cold mashed potatoes that are nicely sea-
soned with salt and pepper, form into little round
cakes, put them on a tin, glaze over with beaten egg
and brown in the oven. Arrange on a platter, gar-
nish with parsley and serve.
Tags: french cooking, cooking light magazine, food recipes, restaurant recipes, cooking school
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