A guide to modern cookery

Meanwhile, bake a few Dutch potatoes in the oven; withdraw their pulp; season it with salt and white pepper, and work it over the fire with four oz. of butter and the yolks of two eggs per lb. of its weight. Add one-sixth pint of whisked cream, and set the preparation in the crust, shaping it like a dome. Decorate by means of a piping-bag, fitted with a grooved pipe, with some of the preparation which should have been put aside; sprinkle with melted butter, and set to glaze quickly. 2236—POMMES DE TERRE NOISETTES Cut the potatoes, by means of a round spoon-cutter, into pieces the size of hazel-nuts. Season and cook them in butter, and take care to keep them nicely golden and creamy. 2237—POMMES DE TERRE PARISIENNE Prepare some ‘‘ Pommes Noisettes ’’ as above; but cut them a little smaller. When they are cooked, roll them in melted meat glaze, and sprinkle them with chopped parsley. 2238—POMMES DE TERRE PARMESANE Proceed as directed under ''Pommes au Chester ”’ (No. 2213), but substitute Parmesan for the latter. 2239—POMMES DE TERRE PERSILLEES Cook the potatoes in the English way, that is to say, boil them plainly; drain them well, and roll them in melted butter and chopped parsley. ee — a ee ee A ee 2240—POMMES DE TERRE ROBERT Prepare a composition of ‘‘ Pomme Macaire,’’ and add thereto, per Ib., three eggs and a large pinch of chopped chives. Cook in the frying-pan as for ‘‘ Pomme Macaire.”’ 2241—POMMES DE TERRE A LA ROXELANE Bake six fine Dutch potatoes in the oven. Withdraw the pulp from their insides, and work it, together with one-third Ib. of butter and four egg-yolks, and enough fresh cream to thin it. Complete with the whites of two eggs, beaten to a stiff froth. Set this preparation in small timbales, made from brioches the knobs of which have been removed, and the under halves of which have been emptied of all crumb. Sprinkle with chopped truffle, and bake in a mild oven as for a souffle. 2242—POMMES DE TERRE A LA SAVOYARDE Proceed as for No. 2222; but replace the milk by some consommeé. 2243—POMMES DE TERRE A LA SAINT-FLORENTIN Prepare some ‘‘Pommes Croquettes’’ paste (No. 2109). Combine therewith (per lb.) two oz. of chopped, lean ham. Roll the portions into the shape of corks; dip them in beaten eggs, and roll them in vermicelli. This done, flatten so as to give them a rectangular shape, and fry them in very hot fat. 2244—POMMES DE TERRE SCHNEIDER Proceed as directed under No. 2230; but for the milk substitute some consommé. Reduce in the same way, and finish with butter, melted meat glaze, and chopped parsley. 2245—POMMES DE TERRE SUZETTE Peel some fine, Dutch potatoes, and turn them to the shape of eggs. Cut them flat at one end that they may stand upright, and bake them on a tray in the oven. Open them like a boiled egg; put aside the pieces thus cut off, and withdraw the pulp from their insides. Season this pulp, and work it; adding to it the while, per lb., two oz. of butter, two egg-yolks, a few tablespoonfuls of thick cream, and a little salpicon of the white of a chicken, tongue, truffles, and mushrooms. Fill the potato-shells with this preparation; readjust the covers, and set them in the oven for ten minutes. On withdrawing them from the oven, set the potatoes on a dish, and glaze them with melted butter. 2246—POMMES DE TERRE VOISIN Prepare these exactly like ‘‘ Pommes Anna,’’ but sprinkle each layer of potato-roundels with grated cheese. The cooking is the same. 2247—POMMES NANA (For Garnishing) Cut the potatoes into a julienne; season them, and mould them by heaping them into well-buttered, dariole-moulds. Cook them, like ‘‘ Pommes Anna’”’ (for garnishing), on a tray containing some very hot fat. On taking them out of the oven, turn them out and sprinkle them with Chateau sauce.