Practical gastronomy and culinary dictionary

DBESSED VEGETABLES AND SALADS. 581 machine, and mix with the yolk of an egg. Choose the potatoes of even size, wash them well, and peel thinly. Scoop out part of the inside by means of a vegetable scoop, leaving the bottom uncut. Blanch them in boiling water for two minutes, drain and fill well with the above described sausage-meat, and close the openings with a piece of potato. Melt the butter in a saute-pan ; when hot, lay in the stuffed potatoes, and bake in the oven for twenty minutes. Baste well with the butter, dish up, sprinkle with a little finely chopped parsley, and serve, or use as a garnish for Releves or Entrees. 536. Pommes Frites a la Julienne. — Wash and peel some potatoes ; cut them into small shreds, similar to julienne roots ; wash well and dry on a cloth ; throw them, a few at a time, into plenty of clear boiliAg- fat ; shake the potatoes about in the fat until they are crisp and of a deep yellow colour. Drain on a cloth, sprinkle slightly with salt, and serve on a folded napkin. In order to move the potatoes well in the fat so that they may be equal in colour, it is best to use a frying-basket, in which the potatoes are placed for frying. 537. Pommes Soufflees. — Wash and peel 6 to 8 good medium -sized mealy potatoes, cut them into slices (lengthwise), a quarter of an inch thick. Plunge them into a friture of moderately heated fat for about six minutes, lift out, let cool a few moments. Let the fat get quite hot, plunge in the potatoes, move the basket about ; the potatoes should then swell. Drain, season with fine salt, dish on a folded napkin. 538. Pommes Pailles. — Peel 6 medium - sized potatoes, cut them into thin slices, cut these into fine shreds about li in. long. Wash well and drain on a cloth. Have ready some hot fat, sufficient to well cover the quantity of potatoes, put the potatoes into the fat when very hot, and fry for about six minutes. Take out, drain well sprinkle 582 RECHERCHE COOKERY. with a little fine salt, shake them lightly, and dish up on a folded napkin or dish-paper. 539. Pommes de Terre a la Duchesse. — Wash and peel about two pounds of mealy potatoes, boil until done, drain off the water, and let them dry in the oven for a few minutes, covered over ; rub them quickly through a wire sieve ; whilst warm, mix with three yolks of eggs, two ounces of clarified butter, and a tablespoonful of cream, season with pepper, salt, and grated nutmeg ; when well mixed, turn out on a floured board, and make twelve parts of equal size ; give each the shape of a square, trace a few lines with a knife, lay them on a buttered baking- sheet, egg the surface, bake them in a quick oven, and dish up. 640. Pommes Nouvelles Sautees au Beurre. — Peel or scrape 12 to 18 new round or kidney potatoes (small and even size). Melt 2 oz. butter in a saute-pan; when clarified, add the ]Dotatoes, cook over a moderate fire or in the oven ; they will take about twenty minutes, and should be of a rich golden colour when done. Season with salt, sprinkle with a little freshly- chopped parsley, dish up, and serve. 541. Pommes Sautees a la Suisse. — Slice as thinly as possible about 8 cold potatoes of medium size. Melt 1 oz. butter in a frying or omelet-pan, put in the potatoes, season with pepper and salt.