A second Dudley book of cookery and other recipes

Eight cold potatoes (boiled), half a pint of Bechamel sauce, half a gill of cream, two ounces of butter, one teaspoonful of chopped parsley, half a teaspoonful of chopped chives, salt, pepper and grated nutmeg. Cut the potatoes into squares ; put them in a small stewpan, with a little water, on the fire ; when hot, strain off the water ; season with salt, pepper and a pinch of grated nutmeg ; put in the sauce and cream ; let simmer gently for about ten minutes. Melt the butter in a frying-pan ; add the parsley and chives ; fry a little and mingle gently with the potatoes. Pile up on a hot dish and serve. The reason why cold boiled potatoes are recommended for this dish is because fresh hot-boiled potatoes are apt to go to pieces and get pulpy during the process of this preparation. A FRENCH WAY OF BAKING POTATOES Eight to ten potatoes (large), three ounces of butter, four ounces of Gruyere cheese, salt, paprika pepper and panurette. Wash and peel the potatoes ; cut each in half lengthwise and slice thinly crosswise ; cut the Gruyère cheese into thin slices. Butter a bordermould ; sprinkle the inside with panurette. Melt the remainder of the butter in a stewpan ; fill the mould with alternate layers of slices of potatoes and slices of cheese ; season each section with a pinch of salt and a pinch of paprika pepper and pour over each layer a little melted butter. Bake in a moderate oven for about thirty minutes. Unmould into a hot dish, and serve hot. % NEW POTATOES WITH BUTTER Peel or scrape twelve to eighteen new round or kidney potatoes (small and even size). Melt two ounces of butter in a saute pan ; when clarified, add the potatoes ; cook over a moderate fire or in the oven ; they will take about twenty minutes, and should be of a rich golden colour when done. Season with salt ; sprinkle with a little freshly chopped parsley ; dish up, and serve. o STUFFED POTATOES Select twelve small but even-sized mealy ^ potatoes ; wash and peel them thinly ; cut off the ends of each a little ; scoop out the centre of each by means of a column-cutter ; fry in hot fat a golden colour. Put in a small stewpan one ounce of butter ; when quite hot, add a small boiled Spanish onion finely chopped, a handful of grated Parmesan cheese, the yolks of two eggs and a tablespoonful of breadcrumbs ; season and fill the potatoes and bake them for a few minutes in a hot oven. % CROQUETTES OF POTATOES Make a potato puree, seasoned and mixed -C’-L with yolks of eggs ; shape into balls, corks or croquettes ; egg, crumb and fry in clarified butter, lard or dripping. % CROQUETTES OF POTATOES A LA ROUENNAISE Prepare some mashed potatoes as for croquettes, made into the shape and size of small eggs or olives ; dip in frying batter ; fry in hot fat ; drain ; sprinkle with salt and serve on a folded napkin. POTATOES BORDELAISE Peel some potatoes ; slice thinly and fry •*- lightly in deep fat ; then drain, season and finish in a saute pan, containing enough oiled butter and finely chopped fried onions to toss the potatoes. MASHED POTATOES GRATIN