A guide to modern cookery

2248—MASHED POTATOES Peel and quarter some Dutch potatoes, and quickly cook them in salted water. When they feel soft to the touch, drain them ; rub them through a sieve, and work the purée vigorously with three oz. of butter per lb. of potatoes. Then add, little by little, about one-half pint of boiling milk, in order to bring the purée to the required consistence. Heat without boiling, and serve. Remember that mashed potatoes should be only just cooked, and that if they be allowed to wait they lose all their quality. 2249—QUENELLES DE POMMES DE TERRE Prepare a composition as for ‘‘ Pommes Duchesse,’’ and add thereto (per two lbs.) three whole eggs and one-third Ib. of flour. Divide up the preparation into one and one-half oz. portions; mould these to the shape of corks or quoits, or mould them by means of a spoon, and set them in a buttered sautépan. Poach them in salted water; drain them; set them on a buttered dish sprinkled with grated cheese; dredge with grated cheese; sprinkle with melted butter, and set the gratin to form. On taking the dish out of the oven, sprinkle the quenelles with nut-brown butter. 2250—SOUFFLE DE POMMES DE TERRE Prepare a pint of mashed potatoes with cream; add thereto the raw yolks of three eggs and their whites beaten to a stiff froth. Set in a buttered soufflé saucepan, or in small porcelain cases, and cook like an ordinary soufflé. Rice (R1z) 2251—RIZ AU BLANC (For Fowls and Eggs) Wash one-half Ib. of Carolina rice; put it into a saucepan; cover it with plenty of cold water; salt it, and parboil it for one-quarter hour. This done, drain it and put it into a sautépan with two and one-half oz. of butter cut into small pieces. Mix with a fork; cover, and place in a moderate oven for fifteen minutes. 2252—RIZ AU GRAS Parboil one-half lb. of Carolina rice; drain it; fry it in butter, and moisten it with twice as much white and rather fat consommé as would be needed just to cover it. Set to boil, and then cook it gently in the oven for fifteen minutes. 2253—RIZ A LA GRECQUE Prepare some “‘ Pilaff’’ rice. Add to it, per Ib. of its weight one half-onion, chopped and fried in butter, together with two oz. of fat sausage-meat, divided into small portions, and two oz. of ciseled lettuce; cook the whole, and complete with one-quarter pint of peas, cooked “a la Francaise,” and one and one-half oz. of red capsicums cut into dice. This garnish is mixed with the rice seven or eight minutes before serving. 2254—RIZ A L’INDIENNE Parboil one-half lb. of Patna rice in salted water, for fifteen minutes; stirring it from time to time the while. Drain it; wash it in several cold waters; lay it on a napkin, and set the latter on a tray or on a sieve. Dry for fifteen minutes in a steamer or in a very moderate oven. 2255—RIZ PILAFF Fry one chopped half-onion and one-half Ib. of Carolina rice in two oz. of butter. Stir over the fire, until the rice is well affected all over; moisten with one quart of white consommé; cover, and cook in a moderate oven for eighteen minutes. Transfer it to another saucepan as soon as it is cooked. 2256—PILAFF RICE (For the Stuffing of Fowls) Pilaff rice is frequently used in stuffing fowls. For this purpose, when it is cooked, it is combined (per quart) with a little cream, four oz. of foie-gras dice, and as much truffle, also in dice. The rice should only be three-parts cooked for stuffings; for it completes its cooking inside the bird. For this reason the cream is added, that the rice may absorb it while its cooking is being completed. 2257—RIZ PILAFF A LA TURQUE Prepare some pilaff rice as directed under No. 2255, and, while it is cooking, add to it enough saffron to make it of a nice, golden colour. When cooked, add four oz. of peeled and concassed tomatoes to it. 2258—RIZOTTO A LA PIEMONTAISE