European and American cuisine

1 gill of fine-cut cooked chicken meat, Ys tablespoonful lemon juice mixed with the yolk of 1 egg ; stir a few minutes over the fire, then set aside to cool. Scoop out the centers from the potato balls, and fill them with the above preparation ; close the opening, dip them in beaten egg, and roll in fresh grated bread crumbs; fry light brown in hot fat ; remove, lay them a few minutes on paper, and serve in a folded napkin. Petites Croquettes de Pommes de Terre.— Boil 1 quart peeled and washed potatoes with 1 quart of water and 1 tablespoonful salt ; when done drain off the water, let dry a few minutes over the fire, then rub them through a colander or through a potato press. Mix with 1½ ounce butter the yolks of 4 eggs, Yt even teaspoonful salt, and Yt even teaspoonful pepper. Put the potatoes 2 inches high into a buttered pan, set aside to cool ; 30 minutes before serving heat the pan a little, turn the potatoes out, and cut them with a 1½-inch cutter into round pieces ; roll them in bread crumbs, dip in beaten egg, and cover with fresh grated bread crumbs. Make an incision on top of each one with a smaller cutter to form a cover, bake to a fine color in deep hot fat. When done lift them with a skimmer on to blotting paper, lift off the cover, take out the inside with a spoon, and fill with a clam purée or codfish à la crème ; replace the cover, and serve. Any kind of salpicon may be taken, or spaghetti à l'Italienne. Potatoes à la Paysanne. — Peel, wash, and cut into quarters 8 good-sized potatoes, place them with 1 quart of cold water, and 1 tablespoonful salt over the fire, cook till done, then drain. Fry 2 ounces fine-chopped larding pork light brown, add 1 finechopped onion, cook 5 minutes ; add Y^ tablespoonful flour, stir and cook 2 minutes ; add 1 gill of vinegar, 1 gill of white broth, ¼ teaspoonful pepper, the same of salt and sugar, cook 5 minutes, add the potatoes ; toss them a few minutes over the fire, and serve. Potato Frit6. — Peel 6 large potatoes, cut them into thick slices, the slices into strips, wash, drain, and dry on a towel ; plunge into hot fat, fry light brown ; remove with a skimmer ; lay them for a few minutes on blotting or brown paper ; sprinkle over some salt, and serve on a hot dish. Potatoes Messalina. — Peel, wash, and cut into quarters 6 large potatoes, dry on a towel, fry in hot fat till light brown, not too many at one time, then remove ; lay them aside for a few minutes. Let the fat get very hot and plunge the potatoes again into it, and fry a few minutes ; the potatoes will swell considerably and puff up. Bemove and lay them on paper, dust over with salt, and serve on a hot dish. Potatoes h PAllemande. — Peel nicely 1 quart small Oerman potatoes, wash, and place them in a saucepan over the fire ; cover with veal or chicken broth, add 1 teaspoonful salt, and cook till done. At the same time melt 1 ounce butter in a saucepan, add 1 tablespoonful fiour, stir, and cook 3 minutes ; add 1 pint of hot milk, a small bouquet, 6 whole peppers, Yg teaspoonful nutmeg, 1 even teaspoonful salt, cook 5 minutes ; then strain. Drain the potatoes in a sieve, return them in saucepan to the fire, pour over the sauce, toss them a few minutes over the fire ; sprinkle over 1 teaspoonfnl chopped parsley, and serve.