Peel and cut in oval slices, the thickness of a crown
piece, two pounds of nice raw Regent potatoes; fry
these gently on a moderate fire in a sautd-pan with three
ounces of clarified butter to a nice golden colour, then
drain the butter into a saucepan containing half a pint
of hot tomato sauce. Glaze the potatoes with half a pint
of good gravy, and dress them in pyramid form on a dish ;
squeeze the juice of a lemon✪ Potatoes a la Matre in the tomato sauce, pour it
over the potatoes, and serve.
715. POTATOES A LA BECHAMEL.
Peel, cut, fry, and glaze two pounds of potatoes as in
No. 714 ; then cover them, when dished up, with half a pint
of good Bechamel sauce✪ Potatoes A La Bechamel, and serva
716. POTATOES AU GRATIN.
Prepare two pounds of potatoes as in No. 715, mnsk
them in the same way with Bechamel sauce, sprinkle over
them two ounces of grated cheese and a tablespoonful of
raspings, then add an ounce of fresh butter divided into
five parts, with a pinch of grated nutmeg✪ Potatoes Au Gratin ; place the dish
in a moderately-heated oven till it has attained a golden
colour, and serve.
717. POTATOES A LA SAVOISIENNE.
Boil two pounds of potatoes for fifteen minutes ; peel and
cut them into thin slices ; make a layer with these in a
deep gratin-dish ; sprinkle on it a tablespoonful of grated
36o PRACTICAL HOUSEHOLD COOKERY.
cheese, a few pieces of butter, and a gill of good gi'avy.
Repeat the layer of potatoes and so on; then cover the
whole with a quart of cream reduced to half, by boiling;
season with a pinch of powdered cinnamon✪ Potatoes A La Savoisienne ; place the dish
in the oven to bake, and when of a nice brown all over,
serve.
718. POTATOES A LA PROVENgALE.
Boil in their skins two pounds of potatoes for fifteen
minutea Meanwhile chop fine an onion, a clove of garlic,
a few sprigs of parsley, and a few fresh mushrooms. Fry
these in a saut(5-pan with a gill of salad-oil and an ounce
of butter to a nice brown colour. When the potatoes are
properly cooked, peel and cut them in thin slices; add three
boned and chopped anchovies to the stewpan ; stir the con-
tents, then add the potatoes; toss them well together,
simmer for eight or ten minutes, and squeeze the juice of
half a lemon✪ Potatoes A La Provençale before serving.
719. POTATOES k LA BEAUFORT.
Select two pounds of nice even round potatoes; peel
them, and with a round vegetable-scoop make a hole the
size of a cork, two-thirds deep, in the centre of each. Fill
these up with either cooked veal or beef nicely chopped,
and properly seasoned with salt, pepper, and a little grated
nutmeg ; add a piece of butter as big as a Windsor bean✪ Potatoes A La Beaufort on
the top of each ; place the potatoes with the meat up side
by side on a baking-sheet; moisten with good gravy or broth.
Cover the potatoes with a buttered sheet of paper, and set
them to bake in a moderately heated oven till cooked,
taking care to baste them two or three times during that
time. When done, serve with the remainder of the gravy
in a sauce-boat apart.
PRACTICAL HOUSEHOLD COOKERY. 361
720. POTATO CROQUETS.
Boil two pounds of peeled potatoes in the usual way (see
No. 708). When cooked, rub them through a wire sieve
into (\ stewpan ; add one ounce of butter and the yolks of
two eggs✪ Potato Croquets properly beaten. Work this well together with a
wooden spoon ; then sprinkle a paste-board with flour ;
divide the pur^e in equal parts, roll these on the board to
the shape of corks, dip them in egg, bread-crumb, and fry
them in hot fat to a golden colour, and ser\'e.
721. POTATOES A LA DUCHESSE.
Prepai'e some mashed potatoes as in the previous number✪ Potatoes A La Duchesse.
Sprinkle a paste-board with flour ; sliape the pur<Se on it
. in oval cakes two inches long by one and a half wide and
one inch thick; then fry them in clarified butter; drain
them on a cloth, and serve.
722. FRIED POTATOES. ✪ Fried Potatoes
Page 159 · 9 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Peel and cut in oval slices, the thickness of a crown piece, two pounds of nice raw Regent potatoes; fry these gently on a moderate fire in a sauté-pan with three ounces of clarified butter to a nice golden colour, then drain the butter into a saucepan containing half a pint of hot tomato sauce. Glaze the potatoes with half a pint of good gravy, and dress them in pyramid form on a dish ; squeeze the juice of a lemon in the tomato sauce, pour it over the potatoes, and serve.
715. POTATOES A LA BECHAMEL.
Peel, cut, fry, and glaze two pounds of potatoes as in No. 714 ; then cover them, when dished up, with half a pint of good Bechamel sauce, and serva
716. POTATOES AU GRATIN.
Prepare two pounds of potatoes as in No. 715, mask them in the same way with Bechamel sauce, sprinkle over them two ounces of grated cheese and a tablespoonful of raspings, then add an ounce of fresh butter divided into five parts, with a pinch of grated nutmeg ; place the dish in a moderately-heated oven till it has attained a golden colour, and serve.
717. POTATOES A LA SAVOISIENNE.
Boil two pounds of potatoes for fifteen minutes ; peel and cut them into thin slices ; make a layer with these in a deep gratin-dish ; sprinkle on it a tablespoonful of grated
cheese, a few pieces of butter, and a gill of good gravy. Repeat the layer of potatoes and so on; then cover the whole with a quart of cream reduced to half, by boiling; season with a pinch of powdered cinnamon ; place the dish in the oven to bake, and when of a nice brown all over, serve.
718. POTATOES A LA PROVENgALE.
Boil in their skins two pounds of potatoes for fifteen minutes Meanwhile chop fine an onion, a clove of garlic, a few sprigs of parsley, and a few fresh mushrooms. Fry these in a sauté-pan with a gill of salad-oil and an ounce of butter to a nice brown colour. When the potatoes are properly cooked, peel and cut them in thin slices; add three boned and chopped anchovies to the stewpan ; stir the contents, then add the potatoes; toss them well together, simmer for eight or ten minutes, and squeeze the juice of half a lemon before serving.
719. POTATOES k LA BEAUFORT.
Select two pounds of nice even round potatoes; peel them, and with a round vegetable-scoop make a hole the size of a cork, two-thirds deep, in the centre of each. Fill these up with either cooked veal or beef nicely chopped, and properly seasoned with salt, pepper, and a little grated nutmeg ; add a piece of butter as big as a Windsor bean on the top of each ; place the potatoes with the meat up side by side on a baking-sheet; moisten with good gravy or broth. Cover the potatoes with a buttered sheet of paper, and set them to bake in a moderately heated oven till cooked, taking care to baste them two or three times during that time. When done, serve with the remainder of the gravy in a sauce-boat apart.
720. POTATO CROQUETS.
Boil two pounds of peeled potatoes in the usual way (see No. 708). When cooked, rub them through a wire sieve into (\ stewpan ; add one ounce of butter and the yolks of two eggs properly beaten. Work this well together with a wooden spoon ; then sprinkle a paste-board with flour ; divide the purée in equal parts, roll these on the board to the shape of corks, dip them in egg, bread-crumb, and fry them in hot fat to a golden colour, and serve.
721. POTATOES A LA DUCHESSE.
Prepare some mashed potatoes as in the previous number.
Sprinkle a paste-board with flour ; sliape the purée on it
. in oval cakes two inches long by one and a half wide and
one inch thick; then fry them in clarified butter; drain
them on a cloth, and serve.
722. FRIED POTATOES.
Records on this page
Potatoes a la MatrePotatoes A La BechamelPotatoes Au GratinPotatoes A La SavoisiennePotatoes A La ProvençalePotatoes A La BeaufortPotato CroquetsPotatoes A La DuchesseFried Potatoes