Mrs. Roundell's Practical cookery book

Potato Scallops. — Boil the Potatoes, peel them, drain them, rub through a wire sieve, and put them into a stewpan. Stir in half an ounce of butter, two tablespoonfuls of cream, two raw yolks of egg, a tablespoonful of minced parsley, and season well with pepper, slightly with salt. Butter some fireproof scallop shells, dust them with fine breadcrumbs, fill the shells with the Potato mixture, smoothing the top with a knife dipped in butter which has been melted, and strew the surface with grated cheese. Bake in a quick oven till the Potato mixture is a delicate brown. Potato Croquettes. — These should be cooked like Fried Potato Balls, only shaped like little sausages, and served with fried parsley. French Potatoes. — After practically boiling the Potatoes cut them into slices when cold, and put them into a saucepan. Cover them with milk and finish cooking them in this, adding fresh butter, minced parsley, pepper and salt. [Mrs. G. W. Earle.] Potato Tartlets. — This is another French recipe. Boil the Potatoes, peel them, and rub them through a sieve. When cold add two whole eggs, butter in the proportion of an ounce to every three Potatoes, and at least a dessertspoonful of Parmesan, with salt and pepper. Mix all well together, take pieces the size of an egg, flour them, forming them into the shape of tartlets, and fry quickly. Or the Potato mixture can be put whilst hot into small patty-pans which have been well-buttered. Let it get cold, turn the tartlets out, flour them, brush them over with beaten egg, dust them with fine crumbs, and fry at once. Serve very hot. It is worth observing that minced Mint, especially with new Potatoes, is better than Parsley. Mint abroad always tastes like peppermint, and some authorities consider this to be due to the finer soil. However this may be, Mint is but little used in France, Parsley or Chervil being substituted for it. Potato Balls. — {Family Recipe.} — Steam four large Potatoes. Peel and dry them thoroughly. Mash them in a basin with two ounces of butter, a pinch of salt, a dust of pepper, a 3H tablespoonful of cream, and the yolk of one egg. Put all in a mortar and pound it for five minutes. Then shape it into balls the size of a walnut, egg and breadcrumb them, and fry them in butter. Be careful to use butter only for frying them. The above quantities will make twelve balls the size of the little Tangerine oranges. Potatoes Browned.— {Family Recipe.)— Boil the Potatoes whilst the meat is roasting, and an hour before it is to be served take the skins off the Potatoes, flour them well, and put them under the meat. Let them stay there, turning them occasionally so that they may be equally browned on both sides. Let the dripping drain off before they are sent to table. Olive Potatoes. — These Potatoes are much used as a garnish, arranged in a chain round a dish of meat or fish. To make them, cut raw potatoes into pieces of a suitable size, and pare them round till they become the shape and size of an olive. Some cooks call these Turned Potatoes. Boil them as usual, but be very careful not to over-cook them, or to boil them too fast, or they will break. When arranged in a neat chain a little maitre d’hotel butter can be put over the Potatoes.