European and American cuisine

Potatoes à la Sarah Bernhardt.— Cut with a spiral machine 10 large raw potatoes into corkscrew shapes ; put them into cold water, drain and dry on a towel, plunge into hot lard, and fry to a fine golden color; remove and drain them on blotting paper, sprinkle over a little salt, and serve on a hot dish. Potatoes à la Princesse. — Peel and wash 6 large potatoes ; place them in a saucepan, cover with cold water, add Yt tablespoon- f ul salt, and cook till done ; then drain and rub them through a sieve ; add 2 ounces butter, the yolks of 2 eggadd Yb teaspoonful nutmeg, Ys even teaspoonful salt, 2 ounces grated cheese mix well together ; form the mixture into small walnut-shaped balls, dip in beaten egg, roll in fresh grated bread crumbs, and lay into a buttered pan ; bake in a hot oven to a fine golden color. Serve on a hot dish, or arrange them in clusters around roasted meat. Potatoes, Sautéed. — Peel and cut 6 medium-sized potatoes into quarters like cloves of garlic, and drop into cold water; 20 minutes before serving drain the potatoes and wipe dry with a clean towel. Place a deep frying pan with drippings or lard over the fire, sufficient to cover the potatoes ; when boiling hot, put in as many potatoes as will conveniently go into the pan, fry until done ; then remove and fry the remainder the same way. Lay the potatoes for a few minutes on blotting paper to absorb the grease, then place them with Y, ounce butter in a frying pan over the fire, and toss for a few minutes ; sprinkle over Yt teaspoonful salt, and serve. Potatoes à l'Anglaise. — Boil 6 large potatoes with the skin till done ; drain and free them from the skin ; sprinkle over 1 even teaspoonful salt ; lay them in a pan, pour over each potato a little melted butter, and bake in a hot oven to a fine golden color ; serve on a hot dish. Potatoes à la Wirtemberg.— Boil and peel 8 medium-sized potatoes in 1 quart water with 1 tablespoonful salt until done ; drain and press the potatoes through a potato press or a sieve. Melt 2 ounces butter in a saucepan, add 2 tablespoonf uls fine-chopped onion, cook 5 minutes without browning ; add 1 gill of fine-chopped boiled ham, stir a few minutes ; then remove ; mix the potatoes with Yt even teaspoonful salt and the same of white pepper ; also with the yolks of 3 eggs ; set Ys pint of these potatoes aside ; add to the remainder the onion and ham, also Ys gill of boiling water with a little beef extract and 1 teaspoonful chopped parsley. Put the prepara- tion into a buttered souffle dish ; add to the remaining Y, pint of potatoes the beaten whites of 3 eggs and 1 gill of cream ; spread it over the potatoes in pan, sprinkle over 2 tablespoonfuls fresh grated bread crumbs ; drop over y, ounce melted butter, and bake to a fine golden color in a hot oven. Potatoes à la Tabatière. — Prepare the potatoes as for croquettes and form them into round egg-sized balls. Melt 1 ounce butter, add 1 fine-chopped onion, 7^ bay leaf, 6 coarsely pounded peppers, cook 5 minutes without browning; add V^ tablespoonful flour, stir and cook 2 minutes ; add y^ cup white broth, Y, even teaspoonful salt, cook 5 minutes ; strain into a small saucepan ; add 2 tablespoonfuls fine-cut boiled beef tongue, 1 gill of fine-cut mushrooms,