turn the whole over, if necessary, to equalise the colouring ;
turn out upon a saucepan-lid, to drain away the butter, and then
tilt the whole on to a dish.
2204—POMMES ANNA FOR GARNISHING
Either dariole- or baba-moulds may be used for this purpose;
but they should be tinned copper ones if possible. After having
thoroughly buttered them, garnish them with thin roundels of
potato, cut to the diameter of the moulds, seasoned, and set
one upon the other. Set the moulds on a tray containing
enough very hot fat to reach half-way up to their brims, and
cook in a very hot oven for twenty-five minutes.
Turn out just before serving.
2205—POMMES DE TERRE BERNY
Add chopped truffles to some ‘‘ Croquette ’’ paste (No. 219),
in the proportion of two oz. of the former to one lb. of the
latter; and divide up this preparation into two-oz. portions.
Mould these to shapes resembling apricots; dip them in beaten
eggs (No. 174), and roll them in almonds cut into the thinnest
possible splinters. Plunge the potato balls into hot fat five or
six minutes before serving.
2206—POMMES DE TERRE A LA BOULANGERE
This preparation has been given in various recipes (see No.
1307).
2207—POMMES DE TERRE BYRON
Prepare the required amount of ‘“‘ Pommes Macaire’”’ (No.
2228), and cook in butter in a small frying-pan. Dish; sprinkle
‘copiously with cream and grated cheese, and set to glaze
quickly.
2208—POMMES DE TERRE CHATEAU
Turn them to the shape of large olives; season them; cook
them gently in clarified butter, that they may be golden and
very soft; and, just before serving, sprinkle them moderately
with chopped parsley.
2209—POMMES DE TERRE A LA CREME
Vitelotte or new kidney potatoes are needed for this prepara-
tion.
Cook them in salted water; peel them as soon as this is done,
and cut them into rather thick roundels. Put them in a sauté-
pan; moisten, enough to cover them, with boiling cream;
season, and reduce the cream.
At the last moment, finish with raw cream.
660 GUIDE TO MODERN COOKERY
2210—CROQUETTES DE POMMES DE TERRE
Prepare the necessary quantity of ‘‘ Croquette’’ paste (No.
219), and divide it into two-oz. portions. Roll these to the
shape of corks or pears; treat them a l’anglaise, and put them
into very hot fat, five or six minutes before serving.
2211—CROQUETTES DE POMMES DE TERRE ALA DAUPHINE
Take the required amount of ‘‘ Pommes Dauphine”’ pre-
paration (No. 220); divide it into two-oz. portions; mould these
to the shape of corks; treat them a l’anglaise, and fry them like
ordinary croquettes.
2212—POMMES DE TERRE A LA DUCHESSE
Use the same preparation as for No. 2210. Mould the por-
tions to the shape of small cottage-brioches, galettes or small
loaves, or shape them by means of the piping-bag. Arrange
them on a buttered tray; gild them with beaten egg, and colour
them in a fierce oven for seven or eight minutes before serving
them.
2213—POMMES DE TERRE DUCHESSE AU CHESTER
Use the same preparation as for No. 2210, and combine it
with two oz. of grated Chester per lb. Mould it to the shape
of very small galettes; set these portions on a buttered tray;
gild them with beaten eggs; cover each with a thin slice of
Chester, and set them in the oven for seven or eight minutes
before serving.
2214—POMMES DE TERRE FONDANTES
Cut the potatoes to the shape of large, elongated olives, and
let each weigh about three oz. Gently cook them in butter, in °
a sautépan, and take care to turn them over.
When they are cooked, withdraw them, so as to slightly
flatten them with a fork without breaking them. Drain away
their butter; return them to the sautépan with three oz. of fresh
butter per every two lbs. of their weight, and cook them with
lid on until they have entirely absorbed the butter.
2215—POMMES DE TERRE EN ALLUMETTES
Page 378
Presented as published in 1909. 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
turn the whole over, if necessary, to equalise the colouring ; turn out upon a saucepan-lid, to drain away the butter, and then tilt the whole on to a dish.
2204—POMMES ANNA FOR GARNISHING Either dariole- or baba-moulds may be used for this purpose; but they should be tinned copper ones if possible. After having thoroughly buttered them, garnish them with thin roundels of potato, cut to the diameter of the moulds, seasoned, and set one upon the other. Set the moulds on a tray containing enough very hot fat to reach half-way up to their brims, and cook in a very hot oven for twenty-five minutes. Turn out just before serving.
2205—POMMES DE TERRE BERNY
Add chopped truffles to some ‘‘ Croquette ’’ paste (No. 219),
in the proportion of two oz. of the former to one lb. of the
latter; and divide up this preparation into two-oz. portions.
Mould these to shapes resembling apricots; dip them in beaten
eggs (No. 174), and roll them in almonds cut into the thinnest
possible splinters. Plunge the potato balls into hot fat five or six minutes before serving.
2206—POMMES DE TERRE A LA BOULANGERE This preparation has been given in various recipes (see No. 1307). 2207—POMMES DE TERRE BYRON Prepare the required amount of ‘“‘ Pommes Macaire’”’ (No. 2228), and cook in butter in a small frying-pan. Dish; sprinkle ‘copiously with cream and grated cheese, and set to glaze quickly. 2208—POMMES DE TERRE CHATEAU Turn them to the shape of large olives; season them; cook them gently in clarified butter, that they may be golden and very soft; and, just before serving, sprinkle them moderately with chopped parsley.
2209—POMMES DE TERRE A LA CREME
Vitelotte or new kidney potatoes are needed for this preparation.
Cook them in salted water; peel them as soon as this is done, and cut them into rather thick roundels. Put them in a sauté- pan; moisten, enough to cover them, with boiling cream; season, and reduce the cream.
At the last moment, finish with raw cream.
2210—CROQUETTES DE POMMES DE TERRE
Prepare the necessary quantity of ‘‘ Croquette’’ paste (No. 219), and divide it into two-oz. portions. Roll these to the shape of corks or pears; treat them a l’anglaise, and put them into very hot fat, five or six minutes before serving.
2211—CROQUETTES DE POMMES DE TERRE ALA DAUPHINE
Take the required amount of ‘‘ Pommes Dauphine”’ preparation (No. 220); divide it into two-oz. portions; mould these to the shape of corks; treat them a l’anglaise, and fry them like ordinary croquettes.
2212—POMMES DE TERRE A LA DUCHESSE
Use the same preparation as for No. 2210. Mould the portions to the shape of small cottage-brioches, galettes or small loaves, or shape them by means of the piping-bag. Arrange them on a buttered tray; gild them with beaten egg, and colour them in a fierce oven for seven or eight minutes before serving them.
2213—POMMES DE TERRE DUCHESSE AU CHESTER
Use the same preparation as for No. 2210, and combine it with two oz. of grated Chester per lb. Mould it to the shape of very small galettes; set these portions on a buttered tray; gild them with beaten eggs; cover each with a thin slice of Chester, and set them in the oven for seven or eight minutes before serving.
2214—POMMES DE TERRE FONDANTES
Cut the potatoes to the shape of large, elongated olives, and let each weigh about three oz. Gently cook them in butter, in ° a sautépan, and take care to turn them over.
When they are cooked, withdraw them, so as to slightly flatten them with a fork without breaking them. Drain away their butter; return them to the sautépan with three oz. of fresh butter per every two lbs. of their weight, and cook them with lid on until they have entirely absorbed the butter.
2215—POMMES DE TERRE EN ALLUMETTES