531. Souffles de Pommes de Terre a la St. Louis. —
8 kidney potatoes (not too large and of even size), 1 oz.
of butter, J gill of cream or milk (about), 2 whites of"
eggs, ^ oz. grated Cheddar cheese, salt and pejpper.
Wash and scrub the potatoes with a brush ; when
thoroughly clean, dry them on a cloth, put them in a
moderately heated oven, and bake until done. Make
an incision with a round cutter or knife at the ends,
and scoop out the contents by means of a teaspoon,
taking care not to break the skins. Rub the soft parts
thus removed through a wire sieve, put it in a basin,
work in the butter whilst warm, heat up the cream or
milk, and add likewise ; beat up well with a wooden
spoon, season with salt and pepper, and mix in the
cheese. Beat the white of egg to a stiff froth, and
mix carefully with the puree. Fill the potatoes with
this preparation, stand them on a gratin dish or greased
baking- sheet with a little puree, so as to make them
stand firmly, bake in a quick oven for about ten minutes,.
and serve as soon as done.
532. Pommes de Terre a la Paysanne. — 8 cold
potatoes (boiled), ^ pint of bechamel sauce, f gill of
cream, 2 oz. of butter, 1 teaspoonful chopped parsley,.
J teaspoonful chopped chives, salt, pepper, and grated
nutmeg.
Cut the potatoes into squares, put them in a small
stewpan, with a little water, on the fire ; when hot^
37
580 RECHERCHE COOKERY.
strain off tlie water ; season with salt, pepper, and a
pinch of grated nutmeg ; put in the sauce and cream ;
let simmer gently for about ten minutes. Melt the
butter in a frying-pan ; add the parsley and chives ;
fry a little, and mingle gently with the potatoes. Pile
up on a hot dish, and serve.
Note. — The reason wdiy cold boiled potatoes are
recommended for this dish is because fresh hot-boiled
potatoes are apt to go to pieces and get pulpy during
the process of this preparation.
533. Pommes de Terre a la Chancerelle. — Wash
and peel 8 to 10 large kidney potatoes, scoop out by
means of a vegetable scoop as many balls as possible.
€ook them gently in salted water, drain, and place
in a stewpan, add J oz. of butter and about a gill of
bechamel sauce, shake over the fire until hot, dish up
in the form of a x^yramid. Sprinkle over with dissolved
£sh glaze, and serve.
534. Pommes de Terre a la Gastronome. — 12
medium- sized potatoes, 2 truffles, ^ glass sherry, ^ pint
Espagnole sauce, salt and pepper.
Wash and peel the potatoes, cut them in halves
lengthwise, stamp out with a tube cutter as many
round tubes as possible, put them in a stewpan, cover
well wdth w^arm water, add a pinch of salt, and cook
for about twenty minutes, taking care that the potato
shapes do not boil too fast, otherwise they will break
and look unsightly. When done, strain them, and put
in a hot dish. In the meantime chop the truffles
finely, put them in a smaU stew-pan with the sherry,
and cook for five minutes ; then add the sauce, let it
reduce slowly, season wdth pepper and salt, if needed.
Pour the sauce over the potatoes, and serve.
535. Pommes de Terre a la Bignon. — 12 small
round potatoes, J lb. raw mutton, 2 oz. fat pork, 1 yolk
of egg, 1| oz. butter, salt, pepper, nutmeg.
Cut up the mutton and pork into small pieces,
season with pepper, salt, and grated nutmeg. Chop
until very fine, or pass twice through a mincing
Page 258
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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531. Souffles de Pommes de Terre a la St. Louis. —
8 kidney potatoes (not too large and of even size), 1 oz.
of butter, J gill of cream or milk (about), 2 whites of"
eggs, ^ oz. grated Cheddar cheese, salt and pejpper.
Wash and scrub the potatoes with a brush ; when
thoroughly clean, dry them on a cloth, put them in a
moderately heated oven, and bake until done. Make
an incision with a round cutter or knife at the ends,
and scoop out the contents by means of a teaspoon,
taking care not to break the skins. Rub the soft parts
thus removed through a wire sieve, put it in a basin,
work in the butter whilst warm, heat up the cream or
milk, and add likewise ; beat up well with a wooden
spoon, season with salt and pepper, and mix in the
cheese. Beat the white of egg to a stiff froth, and
mix carefully with the puree. Fill the potatoes with
this preparation, stand them on a gratin dish or greased
baking- sheet with a little puree, so as to make them
stand firmly, bake in a quick oven for about ten minutes,.
and serve as soon as done.
532. Pommes de Terre a la Paysanne. — 8 cold
potatoes (boiled), ^ pint of bechamel sauce, f gill of
cream, 2 oz. of butter, 1 teaspoonful chopped parsley,.
J teaspoonful chopped chives, salt, pepper, and grated
nutmeg.
Cut the potatoes into squares, put them in a small
stewpan, with a little water, on the fire ; when hot^
37
580 RECHERCHE COOKERY.
strain off tlie water ; season with salt, pepper, and a
pinch of grated nutmeg ; put in the sauce and cream ;
let simmer gently for about ten minutes. Melt the
butter in a frying-pan ; add the parsley and chives ;
fry a little, and mingle gently with the potatoes. Pile
up on a hot dish, and serve.
Note. — The reason wdiy cold boiled potatoes are
recommended for this dish is because fresh hot-boiled
potatoes are apt to go to pieces and get pulpy during
the process of this preparation.
533. Pommes de Terre a la Chancerelle. — Wash
and peel 8 to 10 large kidney potatoes, scoop out by
means of a vegetable scoop as many balls as possible.
€ook them gently in salted water, drain, and place
in a stewpan, add J oz. of butter and about a gill of
bechamel sauce, shake over the fire until hot, dish up
in the form of a x^yramid. Sprinkle over with dissolved
£sh glaze, and serve.
534. Pommes de Terre a la Gastronome. — 12
medium- sized potatoes, 2 truffles, ^ glass sherry, ^ pint
Espagnole sauce, salt and pepper.
Wash and peel the potatoes, cut them in halves
lengthwise, stamp out with a tube cutter as many
round tubes as possible, put them in a stewpan, cover
well wdth w^arm water, add a pinch of salt, and cook
for about twenty minutes, taking care that the potato
shapes do not boil too fast, otherwise they will break
and look unsightly. When done, strain them, and put
in a hot dish. In the meantime chop the truffles
finely, put them in a smaU stew-pan with the sherry,
and cook for five minutes ; then add the sauce, let it
reduce slowly, season wdth pepper and salt, if needed.
Pour the sauce over the potatoes, and serve.
535. Pommes de Terre a la Bignon. — 12 small
round potatoes, J lb. raw mutton, 2 oz. fat pork, 1 yolk
of egg, 1| oz. butter, salt, pepper, nutmeg.
Cut up the mutton and pork into small pieces,
season with pepper, salt, and grated nutmeg. Chop
until very fine, or pass twice through a mincing