A guide to modern cookery

Frizzle in butter one-half lb. of breast of salted pork, cut into dice and blanched, and twelve small onions. Drain the bacon and the onions; mix one oz. of flour with the butter; brown for a few minutes, and moisten with one and one-quarter pints of consommé. Season with a pinch of pepper, and add two lbs. of medium-sized, quartered and well-trimmed potatoes, the bacon and the onions, and a faggot. Cover and cook gently. Dish in a timbale, and sprinkle moderately with chopped parsley. 2226—POMMES DE TERRE LORETTE Add some grated cheese to the preparation for ‘‘ Pommes Dauphine,”’ in the proportion of one oz. of the former per Ib. of the latter. Divide up this mixture into one and one-half oz. portions; mould these to the shape of crescents, and dredge them moderately. Plunge these crescents into very hot fat about six minutes before serving. 2227—POMMES DE TERRE A LA LYONNAISE Cut some peeled and plain-boiled potatoes into roundels, and toss these in butter in a frying-pan. Likewise toss some sliced onions in butter, the quantity of the former measuring one-fourth of that of the potatoes. When the onions are of a nice golden colour, add them to the sautéd potatoes; season with salt and pepper; sauté the two products together for a few minutes, that they may mix thoroughly, and dish them in a timbale with chopped parsley. 2228—POMMES DE TERRE MACAIRE Bake some Dutch potatoes in the oven. As soon as they are done, empty them and collect their pulp on a dish; season it with salt and pepper, and work it with a fork; adding to it, the while, one and one-half oz. of butter per Ib. Spread this preparation in the form of a galette on the bottom of an omelet-pan containing some very hot, clarified butter, and brown it well on both sides. 2229—POMMES DE TERRE MAIRE Prepare these exactly like ‘‘ Pommes a la Créme.” 2230—POMMES DE TERRE A LA MAITRE-D’HOTEL Cook some medium-sized Dutch potatoes in salted water; peel them ; cut them into roundels while they are still quite hot, and cover them with boiling milk. Season them with salt and white pepper; completely reduce the milk, and dish them in a timbale with chopped parsley. 2231—POMMES DE TERRE MARQUISE Mix some very reduced and very red tomato purée with the preparation for ‘‘ Pommes Duchesse,”’ in the proportion of three tablespoonfuls of the former per lb. of the latter. Set this preparation on buttered trays (by means of a pipingbag fitted with a large, grooved pipe) in shapes resembling half-eggs. Gild them slightly with beaten eggs, and set them in a somewhat hot oven seven or eight minutes before serving. 2232—POMMES DE TERRE A LA MENTHE Cook some fair-sized new potatoes in the English way, and add a bunch of mint to them. Dish them in a timbale, and set a mint-leaf (from the bunch) upon each potato. 2233—POMMES DE TERRE MIREILLE Cut some medium-sized, raw potatoes into roundels. Season them and sauté them in butter. When they are ready, add to them, per Ib., four oz. of sliced artichoke-bottoms, tossed in butter, and one and one-half oz. of truffle slices. Sauté the whole so as to ensure a complete mixture, and dish in a timbale. 2234—POMMES DE TERRE MIRETTE Cut some raw potatoes into a julienne one-eighth inch wide, and cook them in butter, keeping them very creamy. Add to them, per lb., two oz. of a julienne of truffles and three tablespoonfuls of melted meat glaze. Mix; dish in a timbale; sprinkle with grated Parmesan and melted butter, and set to glaze quickly. 2235—POMMES DE TERRE MOUSSELINE Prepare a flawn-crust, baked without colouration.