Potatoes Sautes. — After boiling the Potatoes cut them in slices three-eighths of an inch thick, and be careful that the slices are all the same size. Toss them in melted butter in the saute- pan over a moderate fire, and be careful to shake and toss them thoroughly. Let them colour nicely, pour the brown butter from the pan over them, sprinkle with minced parsley, dust with pepper✪ Potatoes Sautes, and serve very hot. Potatoes a la Maltre d’Hotel. — Proceed exactly as for Potatoes Sautes, and let the slices of Potato get cold. Melt enough butter to cover the bottom of a stewpan, put the Potatoes in, three-parts cover them with broth, and simmer till the liquid is nearly reduced. Take the pan off the fire, put the Potatoes in a hot dish, add a few little pieces of butter, a few drops of lemon-juice, rather more than a tablespoonful of minced parsley✪ Potatoes a la Maitre d'Hotel, and serve. Or use maitre d’hotel sauce instead of the broth. Potatoes a la Lyonnaise. — Cold cooked Potatoes may be used. Cut them in slices the thickness of lialf-a-crown. Put three ounces of butter in a frying-pan, slice one mild onion finely and fry it till it just begins to brown. Then put in the slices of Potato with a wineglassful of broth✪ Potatoes a la Lyonnaise. Toss all well POTATOES A LA LYONNAISE 3” over the fire till they become thoroughly mixed and till the Potatoes are a golden yellow. Dust with pepper and salt, and serve very hot. Potatoes a l’Americaine. — Cut up four good-sized boiled Potatoes into thick slices. Flavour half a pint of milk with pepper and salt (onion and spice if liked) as for bread sauce Strain and thicken it as for melted butter with butter and flour. Place your slices of Potato in this sauce, and heat them up to boiling-point. Take the saucepan off the fire, stir in the yolk of an egg, add a full tablespoonful of minced parsley with a pat of butter the size of a shilling✪ Potatoes a l’Americaine, and serve. [ Wyvern.~\ Potato Souffles Cordon Rouge. — Boil and peel six small Potatoes, rub them through a wire sieve into a basin, moisten- ing them with a little cream or milk. Beat up two ounces of butter, add it to the Potatoes, seasoning with salt and pepper. Boil half a pint of milk in a stewpan, add the Potatoes, stir well over the fire to a smooth paste, and bind with two raw eggs well beaten. Allow it to cool. Beat up the yolks of four eggs, mix the whites to snow, and stir gently into the mix- ture together with the yolks and a handful of grated cheese✪ Potato Souffles Cordon Rouge. Butter some small tartlet moulds, line the inside with soft bread- crumbs, which must serve instead of a crust. Fill these with the mixture, bake in a quick oven to a light brown colour, turn out quickly, dust with finely-grated cheese, and serve as hot as possible. Curried Potatoes. — This is a useful way of using cold boiled Potatoes. Cut them up, fry a sliced onion in a little butter in a frying-pan. Add the Potatoes with a little salt, dust them with cayenne or Nepaul pepper, moisten with a little stock and the juice of half a lemon✪ Curried Potatoes. Shake the pan well over the fire, and let it stew for fifteen minutes. Serve as hot as possible.

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Potatoes Sautes. — After boiling the Potatoes cut them in slices three-eighths of an inch thick, and be careful that the slices are all the same size. Toss them in melted butter in the saute- pan over a moderate fire, and be careful to shake and toss them thoroughly. Let them colour nicely, pour the brown butter from the pan over them, sprinkle with minced parsley, dust with pepper, and serve very hot. Potatoes a la Maltre d’Hotel. — Proceed exactly as for Potatoes Sautes, and let the slices of Potato get cold. Melt enough butter to cover the bottom of a stewpan, put the Potatoes in, three-parts cover them with broth, and simmer till the liquid is nearly reduced. Take the pan off the fire, put the Potatoes in a hot dish, add a few little pieces of butter, a few drops of lemon-juice, rather more than a tablespoonful of minced parsley, and serve. Or use maitre d’hotel sauce instead of the broth. Potatoes a la Lyonnaise. — Cold cooked Potatoes may be used. Cut them in slices the thickness of lialf-a-crown. Put three ounces of butter in a frying-pan, slice one mild onion finely and fry it till it just begins to brown. Then put in the slices of Potato with a wineglassful of broth. Toss all well POTATOES A LA LYONNAISE 3” over the fire till they become thoroughly mixed and till the Potatoes are a golden yellow. Dust with pepper and salt, and serve very hot. Potatoes a l’Americaine. — Cut up four good-sized boiled Potatoes into thick slices. Flavour half a pint of milk with pepper and salt (onion and spice if liked) as for bread sauce Strain and thicken it as for melted butter with butter and flour. Place your slices of Potato in this sauce, and heat them up to boiling-point. Take the saucepan off the fire, stir in the yolk of an egg, add a full tablespoonful of minced parsley with a pat of butter the size of a shilling, and serve. [ Wyvern.~\ Potato Souffles Cordon Rouge. — Boil and peel six small Potatoes, rub them through a wire sieve into a basin, moisten- ing them with a little cream or milk. Beat up two ounces of butter, add it to the Potatoes, seasoning with salt and pepper. Boil half a pint of milk in a stewpan, add the Potatoes, stir well over the fire to a smooth paste, and bind with two raw eggs well beaten. Allow it to cool. Beat up the yolks of four eggs, mix the whites to snow, and stir gently into the mix- ture together with the yolks and a handful of grated cheese. Butter some small tartlet moulds, line the inside with soft bread- crumbs, which must serve instead of a crust. Fill these with the mixture, bake in a quick oven to a light brown colour, turn out quickly, dust with finely-grated cheese, and serve as hot as possible. Curried Potatoes. — This is a useful way of using cold boiled Potatoes. Cut them up, fry a sliced onion in a little butter in a frying-pan. Add the Potatoes with a little salt, dust them with cayenne or Nepaul pepper, moisten with a little stock and the juice of half a lemon. Shake the pan well over the fire, and let it stew for fifteen minutes. Serve as hot as possible.

Mrs. Roundell's Practical cookery book