HVTASH some potatoes mixed with finely chopped and blanched shallots, parsley and grated cheese ; season with pepper, salt and nutmeg. Dress in the form of a pyramid in a deep dish ; sprinkle the surface with breadcrumbs, grated cheese and a few bits of butter✪ Mashed Potatoes Gratin. Bake till brown in a hot oven. ■S POTATOES A LA BRETONNE T)EEL some cold boiled potatoes ; cut into squares or large dice ; fry slightly in butter mixed with finely chopped fried onions and chopped parsley. Add enough brown sauce✪ Potatoes a la Bretonne to moisten at the last. 207 THE DUDLEY RECIPES POTATOES AU GRATIN eight cold boiled potatoes into small squares ; put them in a saucepan containing half a gill of cream and a quarter of an ounce of butter, previously warmed ; add salt and pepper and one tablespoonful of grated cheese✪ Potatoes au Gratin ; heat up. % FRENCH SAUTE POTATOES /CHOOSE eight medium-sized cold boiled ^ potatoes ; cut them into slices about a quarter of an inch thick. Put about one and a half ounces of butter✪ French Saute Potatoes in a saute pan ; when hot, put in the slices of potatoes ; season with pepper and salt and toss over a bright fire until of a golden colour. Dish up ; sprinkle with a little chopped parsley, and serve. CURLED OR RIBBON POTATOES /^UT out of large kidney potatoes✪ Curled or Ribbon Potatoes with a special cutter pieces in the shape of curls or small ribbons and fry in clarified butter. Season with salt ; dish up, and serve. These make a capital garnish for entrees, etc. 208 VEGETABLES AND SALADS POTATO PUREE AU GRATIN PREPARE a potato puree with cream ; season ; dress on a well-buttered gratin dish covered with breadcrumbs and grated Parmesan cheese and a few small pieces of fresh butter✪ Potato Puree au Gratin. Bake in a very hot oven. SOUFFLE OF CARROTS XXALF a pint of puree of young carrots, one ounce of butter, one ounce of flour, three eggs, a pinch of castor sugar, salt, pepper, nutmeg and cayenne✪ Souffle of Carrots. To make the carrot puree, boil the red part of young carrots in stock or slightly salted water ; rub through a fine sieve when tender. Melt the butter in a stewpan ; add the flour ; stir and cook a little without burning the flour ; put in the carrot pur6e and let it come to the boil. Season to taste ; separate the whites of eggs from the yolks ; put the former in an egg-bowl, and work the latter, one at a time, into the hot puree. Whisk the whites of egg to a stiff froth and mix gradually into the puree. Fill some buttered ramequin cases✪ Carrot Purée with this mixture, and bake in a moderate oven for about fifteen minutes. Serve hot. 209 THE DUDLEY RECIPES SAUTED CARROTS /^LEAN well some very small young carrots, place them in a saucepan with sufficient water to cover them, a piece of butter the size of a nutmeg and a little sugar. Allow them to cook until done and quite dry, and slightly browned in the butter. Then add a little finely chopped parsley, a drop of lemon juice and a small piece of butter✪ Sautéed Carrots. Toss, and serve very hot. A FRENCH WAY OF COOKING CARROTS CUT some carrots, well cut up, into boiling water writh a little salt and a piece of butter. When sufficiently cooked, strain and add a little flour, milk and water and chopped parsley✪ A French Way of Cooking Carrots. Serve hot. ANOTHER WAY OF COOKING CARROTS COOK the carrots in boiling water, with a little salt. Strain and add water, a small piece of butter, the yolk of an egg beaten up, a fewr fine 210 VEGETABLES AND SALADS slices of onion and flour, and, if handy, a cupful of broth✪ Another Way of Cooking Carrots.

AI-modernized reading of the original text

MASH some potatoes mixed with finely chopped and blanched shallots, parsley and grated cheese ; season with pepper, salt and nutmeg. Dress in the form of a pyramid in a deep dish ; sprinkle the surface with breadcrumbs, grated cheese and a few bits of butter. Bake till brown in a hot oven. ■S POTATOES A LA BRETONNE T)EEL some cold boiled potatoes ; cut into squares or large dice ; fry slightly in butter mixed with finely chopped fried onions and chopped parsley. Add enough brown sauce to moisten at the last. POTATOES AU GRATIN Cut eight cold boiled potatoes into small squares ; put them in a saucepan containing half a gill of cream and a quarter of an ounce of butter, previously warmed ; add salt and pepper and one tablespoonful of grated cheese ; heat up. % FRENCH SAUTE POTATOES /CHOOSE eight medium-sized cold boiled ^ potatoes ; cut them into slices about a quarter of an inch thick. Put about one and a half ounces of butter in a saute pan ; when hot, put in the slices of potatoes ; season with pepper and salt and toss over a bright fire until of a golden colour. Dish up ; sprinkle with a little chopped parsley, and serve. CURLED OR RIBBON POTATOES /^UT out of large kidney potatoes with a special cutter pieces in the shape of curls or small ribbons and fry in clarified butter. Season with salt ; dish up, and serve. These make a capital garnish for entrees, etc. POTATO PUREE AU GRATIN PREPARE a potato puree with cream ; season ; dress on a well-buttered gratin dish covered with breadcrumbs and grated Parmesan cheese and a few small pieces of fresh butter. Bake in a very hot oven. SOUFFLE OF CARROTS HALF a pint of puree of young carrots, one ounce of butter, one ounce of flour, three eggs, a pinch of castor sugar, salt, pepper, nutmeg and cayenne. To make the carrot puree, boil the red part of young carrots in stock or slightly salted water ; rub through a fine sieve when tender. Melt the butter in a stewpan ; add the flour ; stir and cook a little without burning the flour ; put in the carrot pur6e and let it come to the boil. Season to taste ; separate the whites of eggs from the yolks ; put the former in an egg-bowl, and work the latter, one at a time, into the hot puree. Whisk the whites of egg to a stiff froth and mix gradually into the puree. Fill some buttered ramequin cases with this mixture, and bake in a moderate oven for about fifteen minutes. Serve hot. SAUTED CARROTS /^LEAN well some very small young carrots, place them in a saucepan with sufficient water to cover them, a piece of butter the size of a nutmeg and a little sugar. Allow them to cook until done and quite dry, and slightly browned in the butter. Then add a little finely chopped parsley, a drop of lemon juice and a small piece of butter. Toss, and serve very hot. A FRENCH WAY OF COOKING CARROTS CUT some carrots, well cut up, into boiling water writh a little salt and a piece of butter. When sufficiently cooked, strain and add a little flour, milk and water and chopped parsley. Serve hot. ANOTHER WAY OF COOKING CARROTS COOK the carrots in boiling water, with a little salt. Strain and add water, a small piece of butter, the yolk of an egg beaten up, a fewr fine slices of onion and flour, and, if handy, a cupful of broth.

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Mashed Potatoes GratinPotatoes a la BretonnePotatoes au GratinFrench Saute PotatoesCurled or Ribbon PotatoesPotato Puree au GratinSouffle of CarrotsCarrot PuréeSautéed CarrotsA French Way of Cooking CarrotsAnother Way of Cooking Carrots

A second Dudley book of cookery and other recipes