Cut the potatoes into small long-shapecl pieces like the
divisions of an orange. Put them into a saucepan with cold
water and salt; as soon as the water boils pour it away,
and dry the potatoes. Melt the butter in a frying-pan, and
when it is quite hot, put in the potatoes, and fry them to
a pale brown colour ; then add the parsley, pepper, and salt,
and toss until all are covered with parsley. Lift with a slice
on to a hot dish, and serve at once. This is a favourite
method of cooking potatoes in France. They should be
hot and crisp.
POTATOES A LA MAI THE D’HdTEL.
2 potatoes.
2 oz. butter.
Lemon-juice.
Chopped parsley.
Pepper.✪ Sauted Potatoes
Salt.
This is another favourite method of dressing potatoes in
France. Boil the potatoes with salt in the water, and peel
them, being careful not to break them. Cut them in slices
about a quarter of an inch thick. Place them in a vegetable
dish, and pour over them the butter melted, and mixed with
the finely-minced parsley, seasoned with salt, pepper, and
lemon-juice to taste. Great care must be taken that the
potatoes arc not broken. Serve hot.
POTATO BALLS.
1 lb. mashed potatoes.
1 oz. butter.
Bread crumbs.
2 eggs.
Pepper and salt.
Pat for frying✪ Potato Balls.
Take boiled and mashed potatoes, and season them with
white pepper and salt. Beat very smoothly with the butter
and yolk of one egg, and form into round balls about an
inch and a half in diameter. Dust the balls with flour, and
brush them over with a beaten egg. Toss well in bread
crumbs, and fry in hot fa't to a pale brown colour. Drain
on porous paper. Serve hot, garnished with parsley.
90
ROASTED POTATOES — BAKED POTATOES — SALADS.
BOASTED POTATOES.
12 potatoes. | Roasted joint✪ Roasted Potatoes.
Parc the potatoes, and put them raw into a flat dripping-
pan, below the meat while it is roasting before the fire.
Turn them so that they may he browned equally all over.
Tf the meat be very fat, take out a portion of the dripping,
to keep the potatoes from being greasy. Serve hot with
the meat, in a separate dish.
BAKED POTATOES.
6 potatoes. I 3 oz. butter.
Salt. I Pepper.
Choose potatoes all as nearly of one size as possible, with
good clear skins ; wash and dry, but do not cut them ; roast
them slowly in an oven, or before the fire in a Dutch oven
or despatch. Turn them frequently until they feel soft on
pressure. They should be nicely browned, but not burned.
Serve hot on a clean folded napkin with cold butter, pepper,
and salt separately. These make an excellent supper dish
when cooked properly.
This may be called the natural way of cooking potatoes;
it brings out the flavour of the vegetable better than any
other method of cooking them.
SALADS.
Page 50 · 5 recipe records on this page
Presented as published in 1894. 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
Cut the potatoes into small long-shaped pieces like the divisions of an orange. Put them into a saucepan with cold water and salt; as soon as the water boils pour it away, and dry the potatoes. Melt the butter in a frying-pan, and when it is quite hot, put in the potatoes, and fry them to a pale brown colour ; then add the parsley, pepper, and salt, and toss until all are covered with parsley. Lift with a slice on to a hot dish, and serve at once. This is a favourite method of cooking potatoes in France. They should be hot and crisp.
POTATOES A LA MAITRE D'HOTEL.
2 potatoes.
2 oz. butter. Lemon-juice.
Chopped parsley. Pepper.
Salt.
This is another favourite method of dressing potatoes in France. Boil the potatoes with salt in the water, and peel them, being careful not to break them. Cut them in slices about a quarter of an inch thick. Place them in a vegetable dish, and pour over them the butter melted, and mixed with the finely-minced parsley, seasoned with salt, pepper, and lemon-juice to taste. Great care must be taken that the potatoes arc not broken. Serve hot.
POTATO BALLS.
1 lb. mashed potatoes. 1 oz. butter.
Bread crumbs.
2 eggs.
Pepper and salt. Fat for frying.
Take boiled and mashed potatoes, and season them with white pepper and salt. Beat very smoothly with the butter and yolk of one egg, and form into round balls about an inch and a half in diameter. Dust the balls with flour, and brush them over with a beaten egg. Toss well in bread crumbs, and fry in hot fat to a pale brown colour. Drain on porous paper. Serve hot, garnished with parsley.
ROASTED POTATOES — BAKED POTATOES — SALADS.
ROASTED POTATOES.
12 potatoes. | Roasted joint.
Pare the potatoes, and put them raw into a flat dripping-pan, below the meat while it is roasting before the fire. Turn them so that they may he browned equally all over. Tf the meat be very fat, take out a portion of the dripping, to keep the potatoes from being greasy. Serve hot with the meat, in a separate dish.
BAKED POTATOES.
6 potatoes. I 3 oz. butter.
Salt. I Pepper.
Choose potatoes all as nearly of one size as possible, with good clear skins ; wash and dry, but do not cut them ; roast them slowly in an oven, or before the fire in a Dutch oven or despatch box. Turn them frequently until they feel soft on pressure. They should be nicely browned, but not burned. Serve hot on a clean folded napkin with cold butter, pepper, and salt separately. These make an excellent supper dish when cooked properly.
This may be called the natural way of cooking potatoes; it brings out the flavour of the vegetable better than any other method of cooking them.
SALADS.
Records on this page
Sauted PotatoesPotatoes à la Maître d'HôtelPotato BallsRoasted PotatoesBaked Potatoes