426. Potatoes a la Maitre d'Hotel. Prepare
your potatoes as the above. Just before serving add
the juice of a lemon and a tablespoonful of chopped
parsley. Another manner of preparing them : Pro-
ceed as for the foregoing, with the addition of half a
glass of cream.
427. Potatoes Sautes. Prepare as the fore-
going ; then put them in a saucepan on the fire,
with four ounces of melted butter and a pinch of
salt ; toss them in the pan until they are a good
color, and serve them with a little chopped parsley
on top.
428. Potatoes a la Lyonnaise. Boil your po-
tatoes, and, when cold, cut them in round slices of
VEGETABLES.
149
medium thickness ; cut two onions in slices, and put
them with four ounces of butter in a frying-pan ;
when your onions are colored very slightly, add
your potatoes, toss them in the pan until they are a
good color, drain them, and serve them with chopped
parsley sprinkled over them.
429. Potatoes a la Prover^ale. Boil your
potatoes, and, when cold, cut them in quarters ; put
in a saucepan on the fire for five minutes four table-
spoonfuls of oil, a pinch of green onion, and quarter
of the rind of a lemon chopped fine ; then mix
with your ingredients a tablespoonful of flour ; add
your potatoes, a little salt, pepper, nutmeg, and two
ounces of butter ; serve very hot, with some chopped
parsley sprinkled on top.
430. Hashed Potatoes with Cream. Boil
your potatoes, and, when cold, hash them fine, and
put them in a saucepan with half a pint of cream,
salt, pepper, a little nutmeg, and four ounces of but-
ter; serve when very hot.
431. Baked Hashed Potatoes. Prepare as
the foregoing ; then put them in a dish about an
inch and a half deep, level the potatoes on top with
the blade of a knife, put a little melted butter on
top, and send to the oven until nicely browned.
432. Potatoes a l'Anna. Cut up some raw
potatoes very fine, put them in cold water for six
hours, then drain them, season with salt and plenty
of pepper ; put them in a well-buttered pan, sprinkle
bread-crumbs on top, and enough melted butter to
cover them ; send them to a very hot oven for about
i5°
FRENCH DISHES.
thirty-five minutes, or until they are well browned.
Just before serving, drain off the butter, and put
them on a dish.
433. Fried Potatoes. Peel eight medium-
sized potatoes, cut them in slices, not too thick ;
wash them, then dry them on a napkin, fry them in
plenty of hot lard on a quick fire, and, when a light
brown, drain them, sprinkle them with salt, and serve.
434. Fried Potatoes en Julienne. Prepare
and cook them as the above, and cut them in long,
thin strips.
435. Saratoga Potatoes. Peel a pint of rather
small potatoes, wash them in cold water, dry them on
a napkin, and cut them in as thin slices as possible ;
then put half of your potatoes in a liberal quantity of
very hot lard, taking care that they do not stick to
each other. Fry them on a very quick fire, and, when
a light brown and very crisp, drain them, and fry the
remaining half. Sprinkle a little salt on top, and
serve them on a very hot dish. ✪ Fried Potatoes
Page 68 · 1 recipe record on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
426. Potatoes a la Maitre d'Hotel. Prepare your potatoes as the above. Just before serving add the juice of a lemon and a tablespoonful of chopped parsley. Another manner of preparing them : Proceed as for the foregoing, with the addition of half a glass of cream.
427. Potatoes Sautes. Prepare as the foregoing ; then put them in a saucepan on the fire, with four ounces of melted butter and a pinch of salt ; toss them in the pan until they are a good color, and serve them with a little chopped parsley on top.
428. Potatoes a la Lyonnaise. Boil your potatoes, and, when cold, cut them in round slices of
medium thickness ; cut two onions in slices, and put them with four ounces of butter in a frying-pan ; when your onions are colored very slightly, add your potatoes, toss them in the pan until they are a good color, drain them, and serve them with chopped parsley sprinkled over them.
429. Potatoes a la Provençale. Boil your potatoes, and, when cold, cut them in quarters ; put in a saucepan on the fire for five minutes four tablespoonfuls of oil, a pinch of green onion, and quarter of the rind of a lemon chopped fine ; then mix with your ingredients a tablespoonful of flour ; add your potatoes, a little salt, pepper, nutmeg, and two ounces of butter ; serve very hot, with some chopped parsley sprinkled on top.
430. Hashed Potatoes with Cream. Boil your potatoes, and, when cold, hash them fine, and put them in a saucepan with half a pint of cream, salt, pepper, a little nutmeg, and four ounces of butter; serve when very hot.
431. Baked Hashed Potatoes. Prepare as the foregoing ; then put them in a dish about an inch and a half deep, level the potatoes on top with the blade of a knife, put a little melted butter on top, and send to the oven until nicely browned.
432. Potatoes a l'Anna. Cut up some raw potatoes very fine, put them in cold water for six hours, then drain them, season with salt and plenty of pepper ; put them in a well-buttered pan, sprinkle bread-crumbs on top, and enough melted butter to cover them ; send them to a very hot oven for about
i5°
thirty-five minutes, or until they are well browned. Just before serving, drain off the butter, and put them on a dish.
433. Fried Potatoes. Peel eight mediumsized potatoes, cut them in slices, not too thick ; wash them, then dry them on a napkin, fry them in plenty of hot lard on a quick fire, and, when a light brown, drain them, sprinkle them with salt, and serve.
434. Fried Potatoes en Julienne. Prepare and cook them as the above, and cut them in long, thin strips.
435. Saratoga Potatoes. Peel a pint of rather small potatoes, wash them in cold water, dry them on a napkin, and cut them in as thin slices as possible ; then put half of your potatoes in a liberal quantity of very hot lard, taking care that they do not stick to each other. Fry them on a very quick fire, and, when a light brown and very crisp, drain them, and fry the remaining half. Sprinkle a little salt on top, and serve them on a very hot dish.
Records on this page
Fried Potatoes