The new century cookery book

1419. Pommes Gigolette. — Wash and boil about 2 lbs. Dutch potatoes ; when cooked drain and let cool, then remove the skin and slice the potatoes finely. Toss the potatoes in sufficient fresh butter, cut up about Jr lb. ham into dice, broil this over a quick fire. Have ready a well-buttered charlotte mould, line the bottom and sides with a couple of layers of sauted potatoes, then add a layer of ham, a layer of sliced tomatoes, season each layer with pepper and salt, and proceed thus until the mould is filled. The last layer should, of course, be potatoes. Bake in a moderate oven for half an hour. Turn out on a hot dish and serve with tomato sauce (No. 271). 1420. Pommes frites à la Julienne . — Wash and peel some potatoes ; cut them into small shreds, similar to julienne roots ; wash well and dry on a cloth ; throw them, a few at a time, into plenty of clear boiling fat ; shake the potatoes about in the fat until they are crisp and of a deep yellow colour. Drain on a cloth, sprinkle slightly with salt, and serve on a folded napkin. In order to. move the potatoes well in the fat, so that they may be equal in colour, it is best to use a frying-basket, into which the potatoes are placed for frying. 1421. Pommes hachées à la Gratin. — Cut 8 cold boiled potatoes into small squares, put them in a saucepan containing \ gill cream and \ oz. butter, previously warmed ; add salt and pepper, and 1 tablespoonful grated cheese ; heat up. Butter a gratin dish, sprinkle with grated cheese, strew the potatoes on this, sprinkle well with grated cheese and bread-crumbs, place a small piece of butter here and there, and bake in a quick oven ; bake a nice light brown, and serve. 1422. Pommes sautées à la Suisse. — Slice as thinly as possible about 8 cold potatoes of medium size. Melt 1 oz. butter in a frying or omelet pan, put in the potatoes, season with pepper and salt. Cook over a quick fire for five minutes, toss very frequently ; put them on one side of the pan, so as to give it the shape of an omelet. Allow them to colour nicely, then turn out on a hot dish, and serve. 1423. Pommes sautees a la Parisienne. — Choose 8 medium-sized cold boiled potatoes, cut them into slices about a quarter of an inch thick. Put about 1^ oz. butter in a saute-pan ; when hot put in the slices of potatoes, season with pepper and salt, and toss over a bright fire until of a golden colour. Dish up, sprinkle with a little chopped parsley, and serve. 1424. Kromeskis a la Jackson ( Potato CromesJcis). — 8 new potatoes, 12 preserved mushrooms ( champignons ), 1 large truffle, 1 gill Allemande sauce (No. 204), 1 yolk of egg, i pint pancake batter, 2 oz. butter for frying pancakes, salt, pepper, nutmeg, frying batter f frying fat, fried parsley for garnish.