How to cook vegetables

Wash, scrape, and boil about two dozen or more even-sized new potatoes ; drain, dry, and put them into a vegetable dish. Melt 2 oz. of butter in a stew-pan ; add a tablespoonful of Bechamel sauce. Work up well ; mix with 1 yolk of egg the juice of half a lemon ; season with a little white pepper, grated nutmeg, and salt ; stir a little longer over the fire, but do not let it boil. Pour over the potatoes and serve. New Potatoes ( German style). Wash, peel, and cut into quarters two dozen new potatoes, then put them in a stew-pan, season with salt and pepper, and moisten them with a little white stock. Add a small bunch of parsley and a small peeled onion. Boil up and allow the potatoes to simmer in the broth till they are cooked. Remove the parsley and onion, then add a small piece of butter, and the juice of a lemon. Shake the potatoes in the stew-pan, until the butter is melted, then sprinkle over a little chopped parsley, and send to table in a hot dish. Potatoes a la Viennoise. Cut some washed and peeled potatoes into fairly large dice shapes, parboil them in salted water, 150 drain and stew them in seasoned beef broth, flavoured with onions and a clove. Dish up, sprinkle over with finely-chopped chives or parsley, and serve. Potatoes a la Conitesse. Slice thinly some raw potatoes, range them neatly in a well-buttered timbale mould, moisten each layer with very little seasoned Veloute sauce, and bake in a hot oven for about 30 minutes. Turn out on a hot dish and serve. Potatoes a la Colbert. These are cold boiled potatoes cut into squares, seasoned with pepper and salt, tossed in butter, and stewed in rich brown sauce ; a little fresh butter and chopped parsley are also added at the last. Potatoes a la Creole. Wash, scrape, and blanch in salted water, containing also a little lemon juice, two dozen new kidney potatoes. Drain, and cut them into fairly thick slices. Cook these for about 15 minutes in a little rich veal stock, season with salt, pepper, and nutmeg. Butter a fireproof vegetable dish, put in the potatoes in layers with Bechamel sauce, enriched with cream between each. Cover the last top layer with sauce, besprinkle with grated Parmesan and oiled butter and a few fresh breadcrumbs, and bake in a fairly hot oven for about 15 minutes. Potatoes a la Flamande. These are plain boiled kidney potatoes, dished up with finely-chopped onion fried in butter and chopped parsley put over the potatoes. Potatoes a la Hongroise. This dish is composed of plain boiled or steamed small potatoes, dished up, seasoned with salt, pepper, and paprika, and sauced over with oiled butter and a few drops of lemon juice. Potatoes a la Jackson. These are mashed potatoes finished with cream and carefully seasoned. Dish up and garnish the puree with fillets of Gorgona anchovies and serve. Potatoes a la Noisette. Wash and peel some potatoes, cut them into rather large dice or cube shapes, parboil them in salted water* and fry them to a nut-brown colour in butter. Drain them carefully and dish up. Mirette Potatoes.