The new century cookery book

1428. Timbale de JPommes de Terre a la Mirette. — 8 kidney potatoes, 2 oz. butter, 2 truffles, i tablespoonful Liebig Company’s Extract of Beef {lemco), 1 oz. grated Parmesan cheese. Wash and peel the potatoes, cut them into even- sized dice, and drain on a sieve or on a cloth. Melt one and a half ounce of butter in a saute-pan. When hot put in the potatoes and cook them to a nice golden colour, either over a quick fire or in a fairly hot oven. Great care must be taken not to mash them up while they are being cooked. Cut the truffles into shreds, and mix them with the potatoes. Season to taste, and moisten with lemco, previously mixed with a little stock. Fill the mixture into a plain charlotte mould (well buttered), sprinkle the cheese between the layers. Pour the remainder of butter (liquefied) over the potatoes &c., and bake in a quick oven for ten minutes. Unmould and serve very hot. 1429. JPommes rissolees. — Wash and peel thinly some potatoes, cut them into quarters and pare each smoothly with a sharp knife. Plunge them into boiling water, slightly salted ; let them come to the boil, then drain them on a cloth. Put them in a saute-pan containing some hot butter, and fry them slightly brown over the fire or in a brisk oven. When done drain off the butter, add a good pinch of fine salt, a little chopped parsley, and a tiny piece of fresh butter. Shake well, then dish up and serve. 1430. Pommes de Terre a la Bordelaise. — Peeled potatoes, thinly sliced, fried lightly in deep fat ; then drain, season, and finish in a saute-pan containing enough oiled butter and finely chopped fried onions to toss the potatoes. 1431. Pommes de Terre a la Bourgeoise. — Thickly sliced potatoes, blanched, drained, and stewed in a rich brown sauce, flavoured with thin slices of fried onions. 1432. Pommes de Terre a la Brabanconne. — Mashed potatoes mixed with finely chopped and blanched shallots, parsley, and grated cheese, seasoned with pepper salt, and nutmeg. Dress in the form of a pyramid in a deep dish ; sprinkle the surface with bread-crumbs, grated cheese, and a few bits of butter ; bake till brown in a hot oven. 1433. Pommes de Terre a la Bretonne. — Cold boiled potatoes, peeled, cut into squares or large dice, fried slightly in butter, mixed with finely chopped fried onions, chopped parsley ; add enough brown sauce to moisten at the last. 1434. Pommes de Terre a la Chateaubriand. — Peeled potatoes cut into quarters, pared to the size and shape of large olives ; parboil in salted water, drain and fry in butter, or bake in a sharp oven ; dish up and serve with a few small pieces of parsley butter (beurre maitre d’hotel, No. 394) placed on top. 1435. Pommes de Terre a la Colbert. — Cold boiled potatoes cut into squares, seasoned with pepper and salt, tossed in butter, and stewed in a little rich brown sauce ; a little fresh butter and chopped parsley are also added at the last. 1436. Pommes de Terre a la Comtesse. — Thin slices of raw potatoes ranged neatly in a well buttered timbale mould, moistened with very little seasoned veloutee sauce (No. 206), and baked in a hot oven for about thirty minutes. Turn out on a hot dish and serve.