436. Potatoes a la Hollandaise. Peel and wash fifteen medium-sized long potatoes, put them in cold water with a little salt, boil them, and, when well done, put them in a saucepan on the fire with two ounces of melted butter, remove them to the back of the range so as not to boil, shake them in the saucepan from time to time, and, when they have absorbed the butter, serve them in a very hot dish, and pour over them a sauce Hollandaise (Art. 85). 437. Potatoes farcied. Wash ten medium- VEGETABLES. 151 sized potatoes — long potatoes, if you have them. Bake them, and cut the tops off with a sharp knife, and with a teaspoon scoop out the inside of each potato, which put in a bowl with two ounces of butter and the yolks of two eggs, a pinch of salt, pepper, and sugar. Fill the skins of your potatoes with this mixture, cover them with their tops, heat them well in the oven, and serve them very hot on a napkin. You may also prepare them with half po- tato and the other half chopped meat ; finish the same, taking care to serve very hot. 438. Potatoes a la Parisienne. Peel and wash ten potatoes, scoop them out in little round balls with a potato-cutter for the purpose, which may be procured at any hardware-shop. Boil them five minutes, then put them in a frying-pan on the fire, with four ounces of melted butter, stir them in the pan, so that every potato shall be covered with butter, and send them to the oven to color. Sprinkle some salt and a little chopped parsley over them, and serve. 439. Potatoes a la Duchesse. Peel eight potatoes, cut them in pieces, wash them, and put them in a saucepan, with a quart of water and a pinch of salt. When they are thoroughly boiled, drain them, and put the saucepan at the side of the fire for ten minutes. Then add to them two ounces of butter, two eggs, a pinch of salt, the same of sugar, and press through a sieve. Form this mixture into little oval loaves, flat on top, on which, with the point of a knife, make designs, according to your 152 FRENCH DISHES. taste. Put a little melted butter on top, send to the oven, and, when colored a nice brown, serve. 440. Potatoes a la Parmentiere. Peel some potatoes, and cut them in form of a cork about three inches long, put them in a saucepan on the fire, with enough Spanish sauce (Art. 80) to cover them, a pinch of salt, pepper, and sugar, and a glass of sherry. Simmer gently until the potatoes are perfectly ten- der, strain your sauce, pour it over your potatoes, and serve. 441. Ragout of Potatoes a la Paysanne. Cut a bunch of chiccory in two through the middle, which boil fifteen minutes, put in cold water for a moment, drain, and press out all moisture. Peel ten potatoes, place them in a saucepan, with enough con- somme (stock, Art. 1) to cover them, add your chic- cory, three leeks cut in slices, a little salt✪ Fried Potatoes, and season highly with pepper. Boil gently until your potatoes are nearly done, then add a little chopped chervil, and boil ten minutes longer. Your potatoes should be soft, without breaking. Serve very hot.

AI-modernized reading of the original text

436. Potatoes a la Hollandaise. Peel and wash fifteen medium-sized long potatoes, put them in cold water with a little salt, boil them, and, when well done, put them in a saucepan on the fire with two ounces of melted butter, remove them to the back of the range so as not to boil, shake them in the saucepan from time to time, and, when they have absorbed the butter, serve them in a very hot dish, and pour over them a sauce Hollandaise (Art. 85). 437. Potatoes farcied. Wash ten medium- sized potatoes — long potatoes, if you have them. Bake them, and cut the tops off with a sharp knife, and with a teaspoon scoop out the inside of each potato, which put in a bowl with two ounces of butter and the yolks of two eggs, a pinch of salt, pepper, and sugar. Fill the skins of your potatoes with this mixture, cover them with their tops, heat them well in the oven, and serve them very hot on a napkin. You may also prepare them with half potato and the other half chopped meat ; finish the same, taking care to serve very hot. 438. Potatoes a la Parisienne. Peel and wash ten potatoes, scoop them out in little round balls with a potato-cutter for the purpose, which may be procured at any hardware-shop. Boil them five minutes, then put them in a frying-pan on the fire, with four ounces of melted butter, stir them in the pan, so that every potato shall be covered with butter, and send them to the oven to color. Sprinkle some salt and a little chopped parsley over them, and serve. 439. Potatoes a la Duchesse. Peel eight potatoes, cut them in pieces, wash them, and put them in a saucepan, with a quart of water and a pinch of salt. When they are thoroughly boiled, drain them, and put the saucepan at the side of the fire for ten minutes. Then add to them two ounces of butter, two eggs, a pinch of salt, the same of sugar, and press through a sieve. Form this mixture into little oval loaves, flat on top, on which, with the point of a knife, make designs, according to your taste. Put a little melted butter on top, send to the oven, and, when colored a nice brown, serve. 440. Potatoes a la Parmentiere. Peel some potatoes, and cut them in form of a cork about three inches long, put them in a saucepan on the fire, with enough Spanish sauce (Art. 80) to cover them, a pinch of salt, pepper, and sugar, and a glass of sherry. Simmer gently until the potatoes are perfectly tender, strain your sauce, pour it over your potatoes, and serve. 441. Ragout of Potatoes a la Paysanne. Cut a bunch of chiccory in two through the middle, which boil fifteen minutes, put in cold water for a moment, drain, and press out all moisture. Peel ten potatoes, place them in a saucepan, with enough consomme (stock, Art. 1) to cover them, add your chiccory, three leeks cut in slices, a little salt, and season highly with pepper. Boil gently until your potatoes are nearly done, then add a little chopped chervil, and boil ten minutes longer. Your potatoes should be soft, without breaking. Serve very hot.

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Fried PotatoesPotatoes a la HollandaisePotatoes FarciedScrambled Eggs with PeasScrambled Eggs with AsparagusScrambled Eggs with TomatoesPotatoes a la ParisiennePotatoes a la DuchessePotatoes a la ParmentiereRagout of Potatoes a la Paysanne

French dishes for American tables