Practical gastronomy and culinary dictionary

Cook over a quick fire for five minutes, toss very frequently ; put them on one side of the pan, so as to give it the shape of an omelet. Allow them to colour nicely, then tuin out on a hot dish, and serve. 542. Pommes Sautees a la Parisienne. — Choose 8 medium-sized cold boiled potatoes, cut them into slices about a quarter of an inch thick. Put about 1| oz. butter in a saute-pan; when hot, put in the slices of potatoes, season with pepper and salt, and toss over a bright fire until of a golden colour. Dish up, sprinkle with a little chopped parsley, and serve. 543. Pommes Hachies au Gratin. — Cut 8 cold DRESSED VEGETABLES AND SALADS. 583 boiled potatoes into small squares, put them in a sauce- pan containing i gill cream and J oz. butter, pre- viously warmed, add salt and pepper, and 1 table- spoonful grated cheese, heat up. Butter a gratin-disli, sprinkle with grated cheese, strew the potatoes on this, sprinkle well with grated cheese and breadcrumbs, place a small piece of butter here and there, and bake in a quick oven ; bake a nice light brown, and serve. 544. Pommes Chateau. — Peel 12 medium -sized potatoes, cut them into quarters, round off the sharp edges, blanch in salted water, and drain. Put 2 oz. clarified butter in a saute-pan; when hot, place in the potatoes, toss them over the fire for a few minutes, then put in the oven, and bake for twenty minutes. When finished, they should be crisp and of a nice golden colour. Drain on a cloth or paper, sprinkle with a little chopped parsley and salt, dish up in a pile, and serve hot. 545. Pommes Parisienne. — These are prepared in the same manner as " Pommes Chateau," the potatoes being scooped out in little round balls, by means of a vegetable cutter, or scoop. In blanching, great care must be taken; they should be brought to the boil quickly, else they will be in pieces by the time they are cooked. Ten minutes is ample for baking. They are mostly served as a garnish with fillets of beef, steaks, or tournedos. 546. Pommes Nouvelles a la Hollandaise. — Wash, scrape, and boil about two dozen or more even-sized new potatoes ; drain, dry, and put them into a vegetable dish. Melt two ounces of butter in a stewpan ; add a tablespoonful of bechamel sauce. Work up well ; mix with one yolk of egg the juice of half a lemon ; season with a little white pepper, grated nutmeg, and salt ; stir a little longer over the fire, but do not let it boil. Pour over the potatoes, and serve. 547- Pommes de Terra aux Tomates a la Savarin. — 8 small even-sized potatoes, 4 firm tomatoes, 1 onion, 584 KECHERCHE COOKERY. 1 oz. Parmesan cheese, 2 egg yolks, ^ oz. breadcrumbs, 1 oz. butter, 1 oz. chopped ham, salt and pepper, 2 slices of toasted bread.