1400. Pornmes de Terre d la Bignon. — 12 small round potatoes, | lb. raw mutton, 2 oz. fat pork, 1 yolk of egg, 14 oz. butter, salt, pepper, nutmeg✪ Pommes de Terre d la Bignon. Cut up the mutton and pork into small pieces, season with pepper, salt, and grated nutmeg. Chop until very fine, or pass twice through a mincing machine, and mix with the yolk of an egg. Choose the potatoes of even size, wash them well, and peel thinly. Scoop out part of the inside by means of a vegetable Scoop, leaving the bottom uncut. Blanch them in boiling water for two minutes, drain and fill well with the above described sausage-meat, and close the openings with a piece of potato. Melt the butter in a saute-pan ; when hot lay in the stuffed potatoes, and bake in the oven for twenty minutes Baste well with the butter, dish up, sprinkle with a little finely- chopped parsely, and serve, or use as a garnish for releves or entrees. 1401. Pornmes de Terre d la • lianeerelle. — Wash and peel eight to ten large kidney potatoes, scoop out by means of a vegetable scoop as many balls as possible. Cook them gently in salted water, drain, and place in a stewpan ; add half an ounce of butter and about a gill of bechamel sauce (No. 202), shake over the fire until hot, dish up in the form of a pyramid. Sprinkle over with dissolved fish glaze, and serve. , 1402. Pornmes de Terre d la IJneltes.se. — Wash and peel about two pounds of mealy .potatoes, boil until done, drain off. the water, and let them dry in the oven for a few minutes, covered over ; rub them quickly through a wire sieve ; while warm mix with three yolks of eggs, two ounces of clarified butter, and a tablespoonful of cream ; season with pepper, salt, and grated nutmeg ; when well mixed turn out on a floured board and make twelve parts of equal size ; give each the shape of a square, trace a few lines with a knife, lay them on a buttered baking-sheet, egg the surface, bake them in a quick oven, and dish up. 1403. Pornmes de Terre d la Gastronome. — 12 medium- sized potatoes, 2 truffles, \ glass sherry , % pint Espagnole sauce {No. 236), salt and pepper✪ Pommes de Terre d la Gastronome. h h 466 THE NEW CENTURY COOKERY BOOK Wash and peel the potatoes, cut them in halves lengthwise, stamp out with a tube-cutter as many round tubes as possible, put them in a stewpan, cover well with warm water, add a pinch of salt, and cook for about twenty minutes, taking care that the potato-shapes do not boil too fast, otherwise they will break and look unsightly. When done strain them and put in a hot dish. In the meantime chop the truffles finely, put them in a small stewpan with the sherry, and cook for five minutes ; then add the sauce, let it reduce slowly, season with- pepper and salt if needed. Pour the sauce over the potatoes, and serve. 1404. l*o i tunes de Terre d la Paysanne. — 8 cold potatoes (boiled), \ pint of bechamel sauce (No. 202), \ gill of cream, 2 oz, of butter, 1 teaspoonful chopped parsley, ^ teaspoonful chopped chives, salt, pepper, and grated nutmeg. Cut the potatoes into squares, put them in a small stewpan, with a little water, on the fire ; when hot strain off the water ; season with salt, pepper, and a pinch of grated nutmeg ; put in the sauce and cream ; let simmer gently for about ten minutes. Melt the butter in a frying-pan ; add the parsley and chives ; fry a little, and mingle gently with the potatoes. Pile up on a hot dish, and serve.

AI-modernized reading of the original text

1400. Pommes de Terre a la Bignon. — 12 small round potatoes, | lb. raw mutton, 2 oz. fat pork, 1 yolk of egg, 14 oz. butter, salt, pepper, nutmeg. Cut up the mutton and pork into small pieces, season with pepper, salt, and grated nutmeg. Chop until very fine, or pass twice through a mincing machine, and mix with the yolk of an egg. Choose the potatoes of even size, wash them well, and peel thinly. Scoop out part of the inside by means of a vegetable Scoop, leaving the bottom uncut. Blanch them in boiling water for two minutes, drain and fill well with the above described sausage-meat, and close the openings with a piece of potato. Melt the butter in a saute-pan ; when hot lay in the stuffed potatoes, and bake in the oven for twenty minutes. Baste well with the butter, dish up, sprinkle with a little finelychopped parsely, and serve, or use as a garnish for releves or entrees. 1401. Pommes de Terre a la Blanquette. — Wash and peel eight to ten large kidney potatoes, scoop out by means of a vegetable scoop as many balls as possible. Cook them gently in salted water, drain, and place in a stewpan ; add half an ounce of butter and about a gill of bechamel sauce (No. 202), shake over the fire until hot, dish up in the form of a pyramid. Sprinkle over with dissolved fish glaze, and serve. , 1402. Pommes de Terre a la Duchesse. — Wash and peel about two pounds of mealy potatoes, boil until done, drain off. the water, and let them dry in the oven for a few minutes, covered over ; rub them quickly through a wire sieve ; while warm mix with three yolks of eggs, two ounces of clarified butter, and a tablespoonful of cream ; season with pepper, salt, and grated nutmeg ; when well mixed turn out on a floured board and make twelve parts of equal size ; give each the shape of a square, trace a few lines with a knife, lay them on a buttered baking-sheet, egg the surface, bake them in a quick oven, and dish up. 1403. Pommes de Terre a la Gastronome. — 12 mediumsized potatoes, 2 truffles, \ glass sherry , % pint Espagnole sauce {No. 236), salt and pepper. h h Wash and peel the potatoes, cut them in halves lengthwise, stamp out with a tube-cutter as many round tubes as possible, put them in a stewpan, cover well with warm water, add a pinch of salt, and cook for about twenty minutes, taking care that the potato-shapes do not boil too fast, otherwise they will break and look unsightly. When done strain them and put in a hot dish. In the meantime chop the truffles finely, put them in a small stewpan with the sherry, and cook for five minutes ; then add the sauce, let it reduce slowly, season with- pepper and salt if needed. Pour the sauce over the potatoes, and serve. 1404. Pommes de Terre a la Paysanne. — 8 cold potatoes (boiled), \ pint of bechamel sauce (No. 202), \ gill of cream, 2 oz, of butter, 1 teaspoonful chopped parsley, ^ teaspoonful chopped chives, salt, pepper, and grated nutmeg. Cut the potatoes into squares, put them in a small stewpan, with a little water, on the fire ; when hot strain off the water ; season with salt, pepper, and a pinch of grated nutmeg ; put in the sauce and cream ; let simmer gently for about ten minutes. Melt the butter in a frying-pan ; add the parsley and chives ; fry a little, and mingle gently with the potatoes. Pile up on a hot dish, and serve.

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The new century cookery book