minced parsle}^ adding at the last half a pint of very stiffly whipped cream, and set it on ice till all but firm. Line a plain hexagon or round mould with aspic jelly, and garnish this with little pea-shapes of cooked potato and cucumber, sprays of chervil, stamped- out rounds of tomato aspic, and, if handy, little fancy shapes of sliced truffle, setting this garnish with a little more jelly. When this is fairly firm pour in the potato pur^, and put the mould away on ice till set ; then turn it out and serve with the following sauce ; Cut up the rest of the cucumber used for the garnish into dice, and cook this till tender enough to sieve, and when cold add to this puree a gill of mayonnaise, half a gill of whipped cream, a tablespoon- ful of tarragon vinegar, and a pinch each of salt and caster sugar. Colour this with a drop or so of vegetable green colouring (keep it very delicate), add at least two tablespoonfuls of just liquid aspic, and use. Potatoes I'l la creme. — Slice down a plateful of raw potatoes (using the waxy or Yitelotte ones for choice), then put into the pan 2oz. of butter and a small tablespoonful of fine flour, and stir this gently together till smoothly blended, but quite colourless ; then moisten it gradually with a pint of cold milk (hot may be used, but the cold is richer), stirring it all the time. Directly this boils lay in the potatoes, which should be well covered with the milk, add a little salt, put the lid on the pan, weighting it with a heavy weight, and let it all simmer till cooked, which it should be in about half an hour. Serve in a hot vegetable dish, sprinkling it as you dish it with q, teaspoonful of finely minced parsle;✪ Potatoes à la crème VEGETABLES. 107 Potatoes () la mmtre d'hotel. — Boil some rather small kidney (or preferably waxy) potatoes in their skins, then peel and slice them to double the thickness of a penny ; now put into a pan 2oz. of good butter rubbed up with some finely minced parsley, and directly this is melted lay in the sliced potatoes with a little salt and white pepper, and a squeeze of lemon juice✪ Potatoes à la maître d'hôtel. Cover down the pan and let its contents cook for a quarter of an hour shaking the pan and turning the potatoes over to get the bottom layer to the top during the process. It does not matter if a few of the slices brown a little, in fact they improve the dish, but they must be the exception. (\ la mart'chale. — Prepare the potatoes as for Pommes Anna, and stew them very gently in butter till tender ; now turn them out of the pan, and arrange them in a well-buttered fireproof dish in layers, dusting each layer with grated Parmesan, white and coralline pepper, and moisten with dissolved butter. When the dish is full, bake in a gentle oven for thirty minutes, and serve in the dish they were cooked in. Ordinary cold boiled potatoes are nice cooked this way, if the buttered dish is dusted with fine white breadcrumbs, finely minced parsley, grated cheese, and black and red pepper, the potatoes being laid in as before, finishing the top with crumbs, cheese, At., and cooking it till it browns nicely on the top. This is known as P. an gratin. n la Parisienne. — For this slice down some cold cooked potatoes, season lightly with a little white pepper and salt, and let them beat, without cooking, in some good Soubise sauce, Tliere arc 108 VEGETABLES.

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minced parsle}^ adding at the last half a pint of very stiffly whipped cream, and set it on ice till all but firm. Line a plain hexagon or round mould with aspic jelly, and garnish this with little pea-shapes of cooked potato and cucumber, sprays of chervil, stamped- out rounds of tomato aspic, and, if handy, little fancy shapes of sliced truffle, setting this garnish with a little more jelly. When this is fairly firm pour in the potato pur^, and put the mould away on ice till set ; then turn it out and serve with the following sauce ; Cut up the rest of the cucumber used for the garnish into dice, and cook this till tender enough to sieve, and when cold add to this puree a gill of mayonnaise, half a gill of whipped cream, a tablespoon- ful of tarragon vinegar, and a pinch each of salt and caster sugar. Colour this with a drop or so of vegetable green colouring (keep it very delicate), add at least two tablespoonfuls of just liquid aspic, and use. Potatoes I'l la creme. — Slice down a plateful of raw potatoes (using the waxy or Yitelotte ones for choice), then put into the pan 2oz. of butter and a small tablespoonful of fine flour, and stir this gently together till smoothly blended, but quite colourless ; then moisten it gradually with a pint of cold milk (hot may be used, but the cold is richer), stirring it all the time. Directly this boils lay in the potatoes, which should be well covered with the milk, add a little salt, put the lid on the pan, weighting it with a heavy weight, and let it all simmer till cooked, which it should be in about half an hour. Serve in a hot vegetable dish, sprinkling it as you dish it with q, teaspoonful of finely minced parsle; VEGETABLES. 107 Potatoes () la mmtre d'hotel. — Boil some rather small kidney (or preferably waxy) potatoes in their skins, then peel and slice them to double the thickness of a penny ; now put into a pan 2oz. of good butter rubbed up with some finely minced parsley, and directly this is melted lay in the sliced potatoes with a little salt and white pepper, and a squeeze of lemon juice. Cover down the pan and let its contents cook for a quarter of an hour shaking the pan and turning the potatoes over to get the bottom layer to the top during the process. It does not matter if a few of the slices brown a little, in fact they improve the dish, but they must be the exception. (\ la mart'chale. — Prepare the potatoes as for Pommes Anna, and stew them very gently in butter till tender ; now turn them out of the pan, and arrange them in a well-buttered fireproof dish in layers, dusting each layer with grated Parmesan, white and coralline pepper, and moisten with dissolved butter. When the dish is full, bake in a gentle oven for thirty minutes, and serve in the dish they were cooked in. Ordinary cold boiled potatoes are nice cooked this way, if the buttered dish is dusted with fine white breadcrumbs, finely minced parsley, grated cheese, and black and red pepper, the potatoes being laid in as before, finishing the top with crumbs, cheese, At., and cooking it till it browns nicely on the top. This is known as P. an gratin. n la Parisienne. — For this slice down some cold cooked potatoes, season lightly with a little white pepper and salt, and let them beat, without cooking, in some good Soubise sauce, Tliere arc 108 VEGETABLES.

The "Queen" cookery books: Vegetables