The new century cookery book

Wash and scrape or peel thinly the potatoes, and cook in salted water till tender, then strain and let cool. Make about ten small very thin pancakes with the batter and the butter above named. Cut the potatoes, mushrooms, and truffle into very small dice, or mince the latter coarsely. Put this in a stewpan with the sauce and allow to heat over the fire. Season to taste and reduce ; stir frequently to prevent burning. Add the egg-yolk, and cook a little longer, then spread the mixture on a dish and let cool on the ice. Divide the mixture into ten portions, roll each in a pancake, cut off the ends. Dip in frying batter and fry a golden colour in plenty of hot fat, Drain, and dish up on a folded napkin. 1425. Soufflés de Pommes de Terre a la St. Louis. — 8 kidney potatoes (not too large and of even size), 1 oz. of butter, ^ gill of cream or milk (about), 2 whites of eggs, ^ oz. grated Cheddar cheese, salt and pepper . Wash and scrub the potatoes with a brush ; when thoroughly clean dry them on a cloth, put them in a moderately heated oven, and bake until done. Make an incision with a round cutter or knife at the ends, and scoop out the contents by means of a teaspoon, taking care not to break the skins. Bub the soft parts thus removed through a wire sieve, put it in a basin, work in the butter while warm, boil up the cream or milk, and add likewise ; beat up well with a wooden spoon, season with salt and pepper, and mix in the cheese. Beat the white of egg to a stiff froth, and mix carefully with the puree. Fill the potatoes with this preparation, stand them on a gratin dish or greased baking-sheet with a little puree, so as to make them stand firmly, bake in a quick oven for about ten minutes, and serve as soon as done. 1426. JPommes Soufflees. — Wash and peel six to eight good medium-sized mealy potatoes, cut them into slices (lengthwise) a quarter of an inch thick. Plunge them into a friture of moderately heated fat for about six minutes, lift out, let cool a few moments. Let the fat get quite hot, plunge in the potatoes, move the basket about ; the potatoes should then swell. Drain, season with fine salt, dish on a folded napkin. 1427. Timbale JParmentiere. — f lb. mashed potatoes, £ gill cream, 3 to 4 raw potatoes, 2 oz. of butter, 2 small onions, chopped parsley, 3 tomatoes, 3 yolks of eggs, 1 gill of bechamel sauce {No. 202), panurette or brown bread-crumbs, tomato sauce {No. 271), seasoning. Mix the mashed potatoes with half the cream and heat up, season to taste, and add one yolk of egg. Mix well, butter a charlotte or timbale mould, sprinkle the buttered part with panurette or brown bread-crumbs, and line with the potato puree. Peel and blanch the onions, drain and cut them into slices. Slice the tomatoes, heat up the bechamel sauce, and bind with two yolks of eggs. Wash, peel, and slice the raw potatoes ; fill the lined mould with alternate layers of tomatoes, onions, and potatoes ; season each layer with salt, pepper, chopped parsley, and grated nutmeg, and moisten with a little of the prepared sauce ; the latter can be mixed with a little cream or milk if found insufficient. Cover the mould with potato puree. Bake in a moderately heated oven for about an hour. Turn out on a hot dish, pour some hot tomato sauce round the base of the dish, and serve.