Wash and peel 6 potatoes, cut them into small
even-sized dice, blanch and drain them. Fry them
a golden colour in clarified butter in a saute-pan.
Pour off the butter, and add a tablespoonful of
liquefied meat glaze. Season with a little salt,
pepper, and a pinch of paprika. Have 2 finely-
shredded truffles, and mix these with the potatoes.
Range the whole in a buttered dish, sprinkle over
with grated Parmesan cheese and a few drops of oiled
butter✪ Mirette Potatoes, and bake in a sharp oven for about 10 minutes.
Serve hot.
Potato and Beetroot Pie.
Pound a small cooked beetroot in a mortar, season
with salt and pepper, add some melted butter, mix
it with thrice the quantity of mashed potatoes,
put it into a buttered pie dish. Pour over some
white sauce, besprinkle with breadcrumbs, and oiled
butter✪ Potato and Beetroot Pie, and bake for i hour. Dish up and serve hot.
Devonshire Potato Pie.
Line the inside of a buttered pie-dish with mashed
potatoes and put here and there a small piece oi
fresh butter. Season with salt and pepper, and put
in a layer of peeled and sliced fresh button mush-
rooms, flavour- with lemon juice ; pour over all
POTATOES.
i G i
gills of clotted cream, then fill up with mashed
potatoes, smooth over the top, brush it with yolk of
egg✪ Devonshire Potato Pie, and bake till nicely browned in a hot oven.
Potato and Bacon Pie.
Slice some washed and peeled potatoes, mix them
with a fourth part of bacon, cut up small, season with
salt, pepper, and nutmeg, moisten with a gill of
cream, and 2 eggs beaten together✪ Potato and Bacon Pie ; bake in a moder-
ately hot oven for about an hour, and serve hot.
French Potato Omelet.
Prepare a well-seasoned potato puree, about l lb.,
enriched with a little butter and cream. Break 4 or 5
eggs in an earthenware pan, season with salt, pepper,
grated nutmeg, and parsley which has been well
washed, dried, and chopped. Beat up the eggs, etc.,
and add them gradually to the puree. Melt 2 oz.
of butter✪ French Potato Omelet in an omelet pan ; when quite hot pour in
the mixture, and stir it with a spoon until the omelet
commences to thicken. Roll the omelet into shape
and allow to brown, then turn it out on a hot dish.
Potato Omelet a la Regence.
Cut about 1 lb. of cold boiled, new kidney potatoes
into thin slices. Heat up 1 gill of cream in a stew-
pan, put in the potatoes, season with salt and pepper,
and a grate of nutmeg ; simmer for 10 minutes.
Sprinkle in 2 tablespoonsful of fresh breadcrumbs,
and \ oz. of oiled butter, stir in 3 beaten eggs✪ Potato Omelet a la Regence. Finish
cooking in an omelet pan containing 1 oz. of melted
butter, giving it the shape of an omelet. Turn out
on to a hot dish, and serve.
Souffle or Puff Potatoes.
Wash and peel thinly 8 or more sound, medium-
sized Dutch potatoes ; cut them lengthwise into ^-in.
thick slices. In cutting the slices, hold the knife
somewhat slanting. Put the slices on a cloth, and
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HOW TO COOK VEGETABLES.
lf)2 ✪ Souffle or Puff Potatoes
Page 79 · 9 recipe records on this page
Presented as published in 1911. 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
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Wash and peel 6 potatoes, cut them into small
even-sized dice, blanch and drain them. Fry them
a golden colour in clarified butter in a saute-pan.
Pour off the butter, and add a tablespoonful of
liquefied meat glaze. Season with a little salt,
pepper, and a pinch of paprika. Have 2 finely-
shredded truffles, and mix these with the potatoes.
Range the whole in a buttered dish, sprinkle over
with grated Parmesan cheese and a few drops of oiled
butter, and bake in a sharp oven for about 10 minutes.
Serve hot.
Potato and Beetroot Pie.
Pound a small cooked beetroot in a mortar, season
with salt and pepper, add some melted butter, mix
it with thrice the quantity of mashed potatoes,
put it into a buttered pie dish. Pour over some
white sauce, besprinkle with breadcrumbs, and oiled
butter, and bake for i hour. Dish up and serve hot.
Devonshire Potato Pie.
Line the inside of a buttered pie-dish with mashed
potatoes and put here and there a small piece oi
fresh butter. Season with salt and pepper, and put
in a layer of peeled and sliced fresh button mush-
rooms, flavour- with lemon juice ; pour over all
POTATOES.
i G i
gills of clotted cream, then fill up with mashed
potatoes, smooth over the top, brush it with yolk of
egg, and bake till nicely browned in a hot oven.
Potato and Bacon Pie.
Slice some washed and peeled potatoes, mix them
with a fourth part of bacon, cut up small, season with
salt, pepper, and nutmeg, moisten with a gill of
cream, and 2 eggs beaten together ; bake in a moder-
ately hot oven for about an hour, and serve hot.
French Potato Omelet.
Prepare a well-seasoned potato puree, about l lb.,
enriched with a little butter and cream. Break 4 or 5
eggs in an earthenware pan, season with salt, pepper,
grated nutmeg, and parsley which has been well
washed, dried, and chopped. Beat up the eggs, etc.,
and add them gradually to the puree. Melt 2 oz.
of butter in an omelet pan ; when quite hot pour in
the mixture, and stir it with a spoon until the omelet
commences to thicken. Roll the omelet into shape
and allow to brown, then turn it out on a hot dish.
Potato Omelet a la Regence.
Cut about 1 lb. of cold boiled, new kidney potatoes
into thin slices. Heat up 1 gill of cream in a stew-
pan, put in the potatoes, season with salt and pepper,
and a grate of nutmeg ; simmer for 10 minutes.
Sprinkle in 2 tablespoonsful of fresh breadcrumbs,
and \ oz. of oiled butter, stir in 3 beaten eggs. Finish
cooking in an omelet pan containing 1 oz. of melted
butter, giving it the shape of an omelet. Turn out
on to a hot dish, and serve.
Souffle or Puff Potatoes.
Wash and peel thinly 8 or more sound, medium-
sized Dutch potatoes ; cut them lengthwise into ^-in.
thick slices. In cutting the slices, hold the knife
somewhat slanting. Put the slices on a cloth, and
L
HOW TO COOK VEGETABLES.
lf)2