The new century cookery book

Note. — 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. 1405. Pommes de Terre aux Tomates d la Savarin.— 8 small even-sized potatoes, 4 firm tomatoes, 1 onion, 1 oz. Parmesan cheese, 2 egg-yolks, \ oz. bread-crumbs, 1 oz. butter, 1 oz. chopped ham, salt and pepper, 2 slices of toasted bread. Peel the potatoes, cut off the ends of each, scoop out by means of a column-cutter the centre of each potato, fry in hot fat a golden colour, and drain. Put the butter in a small stewpan ; when hot put in the onion, finely chopped, cook just for a minute over the fire, then add the Parmesan cheese, finely grated, and the bread-crumbs, stir for two minutes, remove from the fire, add the yolks of eggs and a pinch of salt and pepper. Cut the tomatoes in two crossways, squeeze out gently a little of the juice, chop up the ham finely, sprinkle over the cut halves of tomatoes, fill the centre of the potatoes with the prepared stuffing, place one in the centre of each tomato. Brush over with a little oiled butter, stand them in a buttered bakingtin or saute-pan, cover over with a piece of buttered paper, and bake in a hot oven for ten minutes ; dish up on rounds of freshly toasted bread, and serve. 1406. Pommes de Terre Boivin. — Cut some peeled potatoes into olive shapes, blanch them, drain and cool ; fry them in butter, and blended shallots, add finely chopped lemon-rind and seasoning, and finish in a hot oven. Dish up and sprinkle over with chopped parsley. 1407. Cassolettes a la Parmentier. — lb. potatoes, peeled, boiled, and rubbed through a sieve, 1 oz. butter, 1 tablespoonful cream, 2 yolks of eggs, 1 whole egg, 1 teaspoonful chopped parsley, bread-crumbs, pepper and salt, frying fat, savoury ragout for filling. Heat the butter in a stewpan, put in the potato puree, stir over the fire till thoroughly hot ; add the cream, but if the potatoes are watery or very moist use less cream or omit it altogether ; add the parsley, yolks of eggs, and seasoning, stir until the eggs are set to bind the puree. Allow the mixture to get cold, then make up into balls, then shape them somewhat flat, egg and crumb them, and fry them in hot fat. Cut out a bit by means of a paste-cutter, lift it off, scoop out some of the soft part of the potato, fill with a ragout or savoury mince of fish, chicken, or game, put the lids on, dish up, set in the oven for a few seconds, and serve. 1408. Pommes Château. — Peel twelve medium-sized potatoes, cut them into quarters, round off the sharp edges, blanch in salted water, and drain. Put 2 oz. clarified butter in a saute-pan ; when hot place in the potatoes, toss them over the fire for a few minutes, then put in the oven, and bake for twenty minutes. When finished they should be crisp and of a nice golden colour. Drain on a cloth or paper, sprinkle with a little chopped parsley and salt, dish up in a pile, and serve hot.