Peel the potatoes and cut them in slices of
equal thickness. You will require two pans of
fat: the first pan must be only moderately hot,
aud the slices of potato must cook through in
160
Hian-CLASS COOKERY.
this; then finish them off in the second pan of
fat, which must be very hot indeed. The best
kind of potatoes for this are flukes.
Saute Potatoes.
Ingredients,
Two pounds of New Potatoes.
Two ounces of Butter.
Salt✪ Saute Potatoes.
Wash the potatoes in cold water, scrape them
and cut them into shapes like the quarters of an
orange. Put them into a saucepan of cold water,
and just let them boil up ; then strain them and
wipe them dry on a clean cloth. Put two ounces
of butter into a stewpan, and toss the potatoes in
it for about twenty minutes over a quick fire ; they
should brown on all sides alike. Strain off the
butter, sprinkle some salt over the potatoes, and
serve.
Potato Scollops.
Ingredients.
Two pounds of cold Potatoes.
Half a pint of Milk.
Three ounces of Butter.
Three ounces of Parmesan Cheese.
Pepper and Salt✪ Potato Scollops.
Mash the potatoes quite soft with the milk and
the butter melted; add two ounces of cheese,
VEaBTABLES AND SALADS.
161
pepper and salt to taste. Fill some patty-pans
with this mixture, and brown them in the oven.
While hot, glaze each over with melted butter and
the rest of the cheese ; serve very hot in the patty-
pans.
Potato Croquettes.
Ingredients.
Two pounds of Potatoes,
One ounce of Butter.
One tablespoonful of Milk.*
Three Eggs.
A teaspoonful of chopped Parsley,
Bread-crumbs.
Pepper and Salt✪ Potato Croquettes.
Eub two pounds of cold potatoes, or potatoes
cooked on purpose, through a sieve on to a plate ;
put the milk and butter into a stewpan, and when
hot, stir in the sifted potatoes. Take the stew-
pan off the fire and break the yolks of two eggs
into the potatoes, stir in the chopped parsley,
pepper, and salt, and cook it again to bind the
mixture. When quite cold, shape this mixture
into balls or croquettes, egg and bread-crumb,
and fry in boiling fat. Serve with fried parsley.
Potato Chips.
Wash and peel the potatoes✪ Potato Chips, taking out the eyes
and specks, peel them very thinly in ribbons, twist
* It the potatoes are inoist iea^ye out the milk.
162
HIGH- CLASS COOKERY.
them into fancy shapes, j^ut them into a frying-
basket, and fry in boiling fat for about six minutes.
You can cut the potatoes into thin slices about
one-eighth of an inch in thickness if you prefer it.
Salade a la Russe.
Ingredients.
About a pint of Jardiniere of Vegetables.
Six Anchovies, fiUetted.
A few slices of Smoked Salmon.
Two tablespoonfuls of Eussian Caviare.
About a quart of Aspic J elly.
Twelve picked Prawns, or Crayfish.
One gill of firm Mayonnaise Sauce.
A few Mixed Pickles.
Some cooked Chicken or Partridge Fillets.
A handful of Cooked Green Peas.
Twelve turned Olives.
Oil, Vinegar, and Seasoning.
Capers, Parsley, and Gherkins.
A teaspoon ful of Chopped Tarragon and Chervi✪ Salade a la Russel.
Page 52 · 5 recipe records on this page
Presented as published in 1897. 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 the potatoes and cut them in slices of equal thickness. You will require two pans of fat: the first pan must be only moderately hot, aud the slices of potato must cook through in
this; then finish them off in the second pan of fat, which must be very hot indeed. The best kind of potatoes for this are flukes.
Saute Potatoes.
Ingredients,
Two pounds of New Potatoes. Two ounces of Butter. Salt.
Wash the potatoes in cold water, scrape them and cut them into shapes like the quarters of an orange. Put them into a saucepan of cold water, and just let them boil up ; then strain them and wipe them dry on a clean cloth. Put two ounces of butter into a stewpan, and toss the potatoes in it for about twenty minutes over a quick fire ; they should brown on all sides alike. Strain off the butter, sprinkle some salt over the potatoes, and serve.
Potato Scollops.
Ingredients.
Two pounds of cold Potatoes.
Half a pint of Milk.
Three ounces of Butter.
Three ounces of Parmesan Cheese.
Pepper and Salt.
Mash the potatoes quite soft with the milk and the butter melted; add two ounces of cheese,
VEGETABLES AND SALADS.
pepper and salt to taste. Fill some patty-pans with this mixture, and brown them in the oven. While hot, glaze each over with melted butter and the rest of the cheese ; serve very hot in the pattypans.
Potato Croquettes.
Ingredients.
Two pounds of Potatoes, One ounce of Butter. One tablespoonful of Milk.* Three Eggs.
A teaspoonful of chopped Parsley,
Bread-crumbs.
Pepper and Salt.
Rub two pounds of cold potatoes, or potatoes cooked on purpose, through a sieve on to a plate ; put the milk and butter into a stewpan, and when hot, stir in the sifted potatoes. Take the stewpan off the fire and break the yolks of two eggs into the potatoes, stir in the chopped parsley, pepper, and salt, and cook it again to bind the mixture. When quite cold, shape this mixture into balls or croquettes, egg and bread-crumb, and fry in boiling fat. Serve with fried parsley.
Potato Chips.
Wash and peel the potatoes, taking out the eyes and specks, peel them very thinly in ribbons, twist them into fancy shapes, j^ut them into a frying-basket, and fry in boiling fat for about six minutes. You can cut the potatoes into thin slices about one-eighth of an inch in thickness if you prefer it.
Salade a la Russe.
Ingredients.
About a pint of Jardiniere of Vegetables.
Six Anchovies, fiUetted.
A few slices of Smoked Salmon.
Two tablespoonfuls of Russian Caviare.
About a quart of Aspic Jelly.
Twelve picked Prawns, or Crayfish.
One gill of firm Mayonnaise Sauce.
A few Mixed Pickles.
Some cooked Chicken or Partridge Fillets.
A handful of Cooked Green Peas.
Twelve turned Olives.
Oil, Vinegar, and Seasoning.
Capers, Parsley, and Gherkins.
A teaspoonful of Chopped Tarragon and Chervil.
Records on this page
Saute PotatoesPotato ScollopsPotato CroquettesPotato ChipsSalade a la Russe