The new century cookery book

1409. Pom mes Pailles. — Peel six medium-sized potatoes, cut them into thin slices, cut these into fine shreds about 1^ in. long. Wash well and drain on a cloth. Have ready some hot fat, sufficient to well cover the quantity of potatoes, put the potatoes into the fat when very hot, and fry for about six minutes. Take out, drain well, sprinkle with a little fine salt, shake them lightly, and dish up on a folded napkin or dish-paper. 1410. Pommes de Terre Crapaudine ( Baked Potatoes French Style). — 8 to 10 potatoes (large), 3 oz. butter, 4 oz. Gruyere cheese, salt, paprika pepper, panurette. Wash and peel the potatoes, cut each in half lengthwise and slice thinly (crosswise), cut the Gruyere cheese into thin slices. Butter a border mould, 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 layer with a tiny 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. 1411. Croquettes de Pommes a la Dauphine. — 10 floury potatoes, 5 yolks of eggs, 2 whites, 4 oz. flour, 2 oz. butter, 1 oz. grated Parmesan, pepper, salt, and nutmeg, bread-crumbs, and f rying fat. Wash and peel the potatoes, cut into quarters, put them in a stewpan with cold water, add a little salt, and cook until tender ; drain and put on a sieve ; next place them on a dish in the oven to get 1 Abbreviation for Pommes de lerre. thoroughly dry, and then rub through a sieve. Prepare a choux paste with i pint water, butter, flour, and 1 whole and 2 yolks of eggs ; when ready stir in the potato puree and cheese, and season with pepper and a little grated nutmeg. Butter a dish, spread the mixture on it to get cool. Shape it into croquets on a floured board, egg and crumb in fresh bread-crumbs, place in a frying-basket, fry a golden colour, drain on a paper or cloth, season with a little salt,, dish up, garnish with parsley, and serve. 1412. Croquettes de Pommes de Terre a la Moderne. — Wash and peel about 2 lbs. of potatoes, cook them in the ordinary way, drain and dry well, and rub through a sieve. Mix with two yolks of eggs a tablespoonful of cream, stir over the fire until set, season with pepper and a little grated nutmeg, and allow to cool. Chop coarsely j lb. lean cooked ham, 2 oz. chicken or veal, and 6 mushrooms ; mix all in a stewpan with two tablespoonfuls of well-reduced bechamel sauce (No. 202). Roll out the mashed potatoes about a quarter of an inch thick, cut into square pieces, place a small quantity of the prepared salpicon in the centre, fold and roll to give it the shape of a cork, taking care to close up both ends. Dip in beaten egg, crumb in freshly-made bread-crumbs, and fry in boiling fat or clarified butter a nice light brown colour. Dish up, garnish with parsley, and serve as a side dish, or with a meat entree. 1413. Pommes de Terre en Cordon (Ribbon Potatoes). — Cut some washed and peeled potatoes into half-inch thick slices. Next cut the slices into thin ribbons, strain, and fry in hot fat till a golden colour. Drain, sprinkle with fine salt, and serve.