The new century cookery book

1414. Pommes de Terre farcies. — Select eighteen small but even-sized mealy potatoes, wash and peel them thinly, cut off the ends of each a little, scoop out the centre of each by means of a Column-Cutter, fry in hot fat a golden colour. Put in a small stewpan one ounce of butter ; when quite hot add a small boiled Spanish onion finely chopped, a handful of grated Parmesan cheese, two egg-yolks, and a tablespoonful of bread-crumbs ; season and fill the potatoes, and bake them for a few minutes in a hot oven. 1415. Potato Flakes or Saratoga Chips. — Wash and peel thinly six large potatoes. Cut them in very thin slices, and put these in plenty of cold water. Let them stand for several hours (over night if possible) on the ice or in a cool place. Pour off the water and drain the potatoes, return to the basin, and cover again with cold water ; add also a large piece of ice. Heat up some frying fat (lard and dripping), strain the potato slices carefully, put about one-third of the quantity in a frying-basket and fry a pale brown colour. Shake the basket several times during the frying process. When done drain thoroughly and turn them on a large dish lined with soft brown paper. Then proceed to fry the remainder of the potatoes in exactly the same manner. To serve, sprinkle over with a little very fine salt. Care must be taken to observe the following essential points, otherwise this dish will not be a success : Cut the slices very thin and evenly. The fat must be smoking hot before they are plunged into it, and must be kept boiling all the time. Potatoes thus fried and carefully strained will keep good for a long time if kept in a covered tin lined with paper. They are often eaten cold as well as hot, and are highly appreciated in the United States. 1416. Pommes nouvelles sautees au Beurre. — Peel or scrape twelve to eighteen new round or kidney potatoes (small and even size). Melt 2 oz. butter in a saute-pan ; when clarified add the potatoes, cook over a moderate fire or in the oven ; they will take about twenty minutes, and should be of a rich golden colour when done. Season with salt, sprinkle with a little freshly-chopped parsley, dish up, and serve. 1417. Pommes nouvelles a la Hollandaise. — Wash, scrape, and boil about two dozen or more even-sized new potatoes ; drain, dry, and put them into a vegetable dish. Melt two ounces of butter in a stewpan ; add a tablespoonful of bechamel sauce (No. 202). Work up well ; mix with one yolk of egg the juice of half a lemon ; season with a little white pepper, grated nutmeg, and salt ; stir a little longer over the fire, but do not let it boil. Pour over the potatoes and serve. 1418. Pommes de Terre etouffees a la Haye. — Wash and scrape some large new Dutch potatoes. Drain and bake them in a hot oven till nearly done. Cut off the top of each, scoop out the interior without breaking the potatoes, and fill the cavities with a mixture of butter, cream, chopped parsley, and potato puree. Replace the tops and finish the potatoes in the oven. Bake to a golden colour and serve.