Bovin — Rissolees potatoes served with fried chopped eschalots and fines herbes. Brabagonne — Mashed potatoes mixed with fines herbes, cheese, highly seasoned, dressed in timbales, cheese and crumbs over and browned. Brabant — Large dice blanched and sauteed with chopped eschalots and parsley. B retonne I. — Cold sliced potatoes stewed with juli- enne of celery, onions, cream lastly. Bretonne II. — Large dice stewed with chopped onions, leeks, and brown gravy. Brioche — Dauphine potato mixture formed into brioche shape and baked. Byron — Crushed cooked potatoes masked with cream sauce, Parmesan cheese over and gratines. 378 The New Practical Cookery Guide. Careme — Mashed potatoes mixed with cream served in cocottes, cheese over and gratines. Cendrillon — Baked in skin, scooped and mashed with cream, yolks of eggs, butter, and seasoning, refilled and browned. Chamberry — As Anna potatoes, with layer of grated cheese. Champignol — Saute potatoes mixed with grated cheese. Chateau — Large olive shape, blanched and sauteed with butter, parsley over, also cut halfmoon shape. Chatouillard — Souffle potatoes (pomme souffl.ee). Chinoise — Egg shaped, scooped and blanched, farced with minced beef, fines herbes, chillies, and snices, and baked. Chipolata — Scooped new potatoes farced with sausage meat, fines herbes, and mushrooms, and baked with gravy. Christie — Olive shaped potatoes blanched and masked with a puree of chicken’s liver, tomato pulp, and mashed potatoes, mixed. Colbert — Cut in squares, cooked with butter, and served in cocotte with chopped parsley over. Collorette — Potatoes sliced with fancy cutting blades and fried. Commandant — Baked in skin, cut in halves, emptied and mixed with fines herbes, spinach, and butter, refilled and browned. Continentale — Fancy cut halfmoon shape, sauteed with butter, and mixed with chopped truffe. Contreville — Cut in quarters and baked with dice of bacon, chopped onion, and fines herbes. Pomme de Terre (Potatoes). 379 Copeaux — Fried ribbon potatoes. Croquettes — Duchesse potato mixture, formed into croquette shape, egged and breadcrumbed and fried. Dauphine — Duchesse potato mixture mixed with one third of pate a choux, formed fancy shape and fried. Dauphinoise — Sliced raw potatoes and layers of grated cheese, seasoned, moistened with milk, and baked. Delicieuse — Duchesse potato mixture, quenelle shape, lightly steamed, and served with cream sauce or oiled butter. Dietrich — Large egg shape, baked and scooped, filled with gniocchis, cream sauce, truffe and cheese over, gratines. Dijonnaise — Thickly sliced and stewed with light demiglace, little French mustard added lastly. Duchesse — Dry mashed potatoes mixed with yolk of egg, little butter, and seasoned, formed into flat croquette shape and sauteed in butter, or piped fancy shape and baked. Ernestine — Scooped, boat shaped potatoes blanched and filled with soft roe au vin blanc. Espagnole — Blanched olive shaped potatoes sauteed with julienne of pimentoes and fines herbes. Etuvee — As Pomme Chateau, baked with butter. Farcie — Egg shaped and scooped potatoes blanched and farced with fines herbes and breadcrumbs, and browned. Favorite — Oval shape, blanched and sauteed with fines herbes and French beans. 380 The New Practical Cookery Guide. Flamavde — Oval shape, steamed and served with fried chopped onions and parsley. Fondante — Large olive shape, cooked with butter and little jus and glaze.

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Bovin — Rissolees potatoes served with fried chopped eschalots and fines herbes. Brabagonne — Mashed potatoes mixed with fines herbes, cheese, highly seasoned, dressed in timbales, cheese and crumbs over and browned. Brabant — Large dice blanched and sauteed with chopped eschalots and parsley. B retonne I. — Cold sliced potatoes stewed with julienne of celery, onions, cream lastly. Bretonne II. — Large dice stewed with chopped onions, leeks, and brown gravy. Brioche — Dauphine potato mixture formed into brioche shape and baked. Byron — Crushed cooked potatoes masked with cream sauce, Parmesan cheese over and gratines. 378 The New Practical Cookery Guide. Careme — Mashed potatoes mixed with cream served in cocottes, cheese over and gratines. Cendrillon — Baked in skin, scooped and mashed with cream, yolks of eggs, butter, and seasoning, refilled and browned. Chamberry — As Anna potatoes, with layer of grated cheese. Champignol — Saute potatoes mixed with grated cheese. Chateau — Large olive shape, blanched and sauteed with butter, parsley over, also cut halfmoon shape. Chatouillard — Souffle potatoes (pomme souffle). Chinoise — Egg shaped, scooped and blanched, farced with minced beef, fines herbes, chillies, and spices, and baked. Chipolata — Scooped new potatoes farced with sausage meat, fines herbes, and mushrooms, and baked with gravy. Christie — Olive shaped potatoes blanched and masked with a puree of chicken’s liver, tomato pulp, and mashed potatoes, mixed. Colbert — Cut in squares, cooked with butter, and served in cocotte with chopped parsley over. Collorette — Potatoes sliced with fancy cutting blades and fried. Commandant — Baked in skin, cut in halves, emptied and mixed with fines herbes, spinach, and butter, refilled and browned. Continentale — Fancy cut halfmoon shape, sauteed with butter, and mixed with chopped truffe. Contreville — Cut in quarters and baked with dice of bacon, chopped onion, and fines herbes. Pomme de Terre (Potatoes). 379 Copeaux — Fried ribbon potatoes. Croquettes — Duchesse potato mixture, formed into croquette shape, egged and breadcrumbed and fried. Dauphine — Duchesse potato mixture mixed with one third of pate a choux, formed fancy shape and fried. Dauphinoise — Sliced raw potatoes and layers of grated cheese, seasoned, moistened with milk, and baked. Delicieuse — Duchesse potato mixture, quenelle shape, lightly steamed, and served with cream sauce or oiled butter. Dietrich — Large egg shape, baked and scooped, filled with gniocchis, cream sauce, truffe and cheese over, gratines. Dijonnaise — Thickly sliced and stewed with light demiglace, little French mustard added lastly. Duchesse — Dry mashed potatoes mixed with yolk of egg, little butter, and seasoned, formed into flat croquette shape and sauteed in butter, or piped fancy shape and baked. Ernestine — Scooped, boat shaped potatoes blanched and filled with soft roe au vin blanc. Espagnole — Blanched olive shaped potatoes sauteed with julienne of pimentoes and fines herbes. Etuvee — As Pomme Chateau, baked with butter. Farcie — Egg shaped and scooped potatoes blanched and farced with fines herbes and breadcrumbs, and browned. Favorite — Oval shape, blanched and sauteed with fines herbes and French beans. 380 The New Practical Cookery Guide. Flamavde — Oval shape, steamed and served with fried chopped onions and parsley. Fondante — Large olive shape, cooked with butter and little jus and glaze.

The new practical cookery guide