Practical gastronomy

— gratinees. — Mashed potatoes mixed with grated cheese and butter, browned in the oven or under the salamander. — au gratin. — Sliced, parboiled, mixed with cream, seasoned, and dressed on buttered gratin dish, covered with breadcrumbs, grated parmesan cheese, and a few pieces of fresh butter ; browned in the oven. — Garfield. — Peeled, cut into small dice, parboiled, and fried in clarified butter. — Hongroise. — Peeled, minced finely, cooked in stock and butter, seasoned with paprika and meat glaze. — Hanovrienne. — Peeled and sliced, stewed in white stock, with fresh butter and chopped parsley. — Hollandaise. — Plain boiled kidney potatoes, seasoned, sauced over with oiled butter and a few drops of lemon juice, or dressed with hollandaise sauce. 1 62 VEGETABLES Pommes de terre Italienne.— Sliced, placed in layers in buttered and breaded mould, with, alternately, slices of salami sausage, and white sauce mixed with cream, chopped hard-boiled yolks of eggs, grated parmesan cheese, chopped ham, and anchovy fillets ; baked in the mould. — ImperatPice. — Walnut shapes, parboiled, drained, mixed with sliced truffles and mushrooms, and broiled in butter. — julienne. — Peeled, cut into very thin strips like matches, and fried a light brown colour in deep fat. — au land. — Cold potatoes cut into dice shapes, mixed with dice shapes of bacon, seasoned, and fried in butter. — Macaire. — Baked in their skins, cut open, interior mixed with butter and fine herbs, refilled, and rebaked. — Maine. — Peeled, chopped coarsely, and stewed in milk and butter ; seasoned with salt, pepper, and nutmeg. — maitne d’hotel. — Sliced, and stewed in white sauce, with chopped parsley. — maehees. — Peeled, boiled in beef stock, and mashed, seasoned with salt, pepper, and nutmeg, and sprinkled over with chopped parsley. — a la Madeleine. — Small, even-sized kidney potatoes, scraped or peeled, tossed in butter, seasoned, and baked in the oven. — melangees. — Coarsely sliced, parboiled, mixed with an equal quantity of sliced cooking apples, stewed with a little fresh butter, and seasoned with salt. — Milanaise. — Cut into dice shapes, parboiled, drained, and seasoned, stewed in white sauce with squares of cooked ham and grated parmesan cheese, and mixed with yolks of eggs ; shaped into croquettes, egged, crumbed, and fried in hot fat. — Mignonette. — Like straw potatoes, only cut a little coarser ; sprinkled with chopped parsley when done. — Mont-Done. — Mashed, mixed with cream, grated cheese, and seasoning ; filled in shells and baked in oven. — Mousseline. — Fried potato balls (croquettes), interior filled with whipped seasoned cream ; re- heated before serving. — Nantaise. — Mashed, dished up in dome shape, masked with supreme sauce, sprinkled with bread- crumbs and oiled butter, and browned in the oven. — Navanraise. — Peeled, cut in half-inch squares, and fried in oil, drained, and sprinkled with salt. * VEGETABLES 163 Pommes de tepre noisette. — Peeled, cut into large dice shapes, parboiled, and fried nut brown in butter. — de poisSOn. — Peeled and neatly shaped, boiled in salt water, drained, melted butter poured over ; served with, or as a garnish for, fish. — au papmesan. — Sliced, stewed in stock or white sauce, with grated parmesan cheese. — pilPee a la Jackson. — Mashed, mixed and garnished with anchovy fillets. — PaPisienne. — Small ball shapes, scooped out when peeled, blanched, and fried in clarified butter.