Croquettes de pommes de terre.
Potato puree, seasoned, mixed with yolk of &gg,
shaped into balls, or any other shapes, egged, crumbed,
and fried in clarified butter.
Beignets de pommes de terre.
Fried potatoes, dumplings, or fritters.
Puree de pommes de terre a la creme.
Mashed potatoes with cream.
Pommes de terre a la Parisienne.
Small ball-shaped potatoes, scooped out when peeled,
blanched, and fried in clarified butter.
Pomvies de terre a la Strasbourg.
Shced stewed potatoes in white sauce, dished up,
and baked in the oven.
LEGUMES — VEGETABLES 273
Pommes de terre att jtis. Stewed potatoes in gravy.
Pommes de terre d la Chateauhriand.
Peeled potatoes cut in parts, pared to the size and
shape of olives, parboiled in salt water, drained, fried
in butter, dished up and served with a few bits of parsley-
butter on the top.
Pommes de terre d la Bretonne.
Cold boiled potatoes, peeled, cut m squares, broiled
in butter, mixed with finely chopped fried onions, chopped
parsley, and a little brown sauce.
Pomme de terre d la Worlitz.
Potato puree prepared as for croquets, shaped into
squares, egged, crumbed in grated parmesan cheese, on
one side only, adding a small piece of lobster butter on
centre of each, and baked in a very hot oven.
Pommes de terre d la or erne.
Stewed potatoes in white cream sauce.
Pommes de terre d la Turque.
Potato puree prepared as for croquets, made into
small half-moon shapes filled with anchovy paste, egged,
crumbed, and baked in clarified butter.
Cotelettes de joommes de terre.
Potato puree as above shaped into cutlet shapes,
egged, crumbed, and fried in clarified butter.
Pommes de terre au gratin.
Potato puree prepared with cream, seasoned, dressed
on a gratin dish well buttered, covered with bread
crumbs and grated parmesan cheese a few pieces of
fresh butter, and baked in the oven.
274 PRACTICAL GASTRONOMY
Pommes de terre chdteau.
Oval shapes of potatoes, blanched, drained, and fried
a light colour in clarified butter.
Pommes pailles. Straw potatoes.
Very thin strips of potatoes, shape and size of
matches, fried a light brown colour in clarified butter.
Pommes de terre d la Bignon.
Boiled peeled potatoes, inside scooped out, filled with
well- seasoned sausage meat, opening closed with a piece
of potato, and baked in clarified butter.
Poynmes de terre d la Beitz.
Peeled potatoes cut into small thin strips and fried
crisp in butter.
Pommes coupeauts. Potato ribbons.
Potatoes peeled, cut similar to sugar loaves ; peeled
thickly, in order that the peeling of each potato may
remain whole ; and fried in very hot dripping.
Pommes de terre d la Madeleine.
Small even-shaped kidney potatoes, washed, peeled,
placed in a well-buttered saute pan, seasoned, and baked
in the oven.
Pommes de terre a la bdchaviel.
Stewed potatoes in white sauce.
Pommes de terre rissolees.
Very small shapes of balls, cut out of potatoes, par-
boiled, drained, and broiled in hot butter until done.
LEGUMES — VEGETABLES 275
Pommes de terre d la maitre dliotel.
Stewed sliced potatoes in white sauce, with chopped
parsley.
Pommes de terre persillees.
Peeled potatoes cut into shapes of walnuts, boiled in
salt water, drained, broiled in fresh butter, sprinkled
with chopped parsley.
Pommes de terre a la Garfield.
Potatoes cut into small discs, parboiled, and finished
in clarified butter.
Page 94
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Croquettes de pommes de terre.
Potato puree, seasoned, mixed with yolk of &gg,
shaped into balls, or any other shapes, egged, crumbed,
and fried in clarified butter.
Beignets de pommes de terre.
Fried potatoes, dumplings, or fritters.
Puree de pommes de terre a la creme.
Mashed potatoes with cream.
Pommes de terre a la Parisienne.
Small ball-shaped potatoes, scooped out when peeled,
blanched, and fried in clarified butter.
Pomvies de terre a la Strasbourg.
Shced stewed potatoes in white sauce, dished up,
and baked in the oven.
LEGUMES — VEGETABLES 273
Pommes de terre att jtis. Stewed potatoes in gravy.
Pommes de terre d la Chateauhriand.
Peeled potatoes cut in parts, pared to the size and
shape of olives, parboiled in salt water, drained, fried
in butter, dished up and served with a few bits of parsley-
butter on the top.
Pommes de terre d la Bretonne.
Cold boiled potatoes, peeled, cut m squares, broiled
in butter, mixed with finely chopped fried onions, chopped
parsley, and a little brown sauce.
Pomme de terre d la Worlitz.
Potato puree prepared as for croquets, shaped into
squares, egged, crumbed in grated parmesan cheese, on
one side only, adding a small piece of lobster butter on
centre of each, and baked in a very hot oven.
Pommes de terre d la or erne.
Stewed potatoes in white cream sauce.
Pommes de terre d la Turque.
Potato puree prepared as for croquets, made into
small half-moon shapes filled with anchovy paste, egged,
crumbed, and baked in clarified butter.
Cotelettes de joommes de terre.
Potato puree as above shaped into cutlet shapes,
egged, crumbed, and fried in clarified butter.
Pommes de terre au gratin.
Potato puree prepared with cream, seasoned, dressed
on a gratin dish well buttered, covered with bread
crumbs and grated parmesan cheese a few pieces of
fresh butter, and baked in the oven.
274 PRACTICAL GASTRONOMY
Pommes de terre chdteau.
Oval shapes of potatoes, blanched, drained, and fried
a light colour in clarified butter.
Pommes pailles. Straw potatoes.
Very thin strips of potatoes, shape and size of
matches, fried a light brown colour in clarified butter.
Pommes de terre d la Bignon.
Boiled peeled potatoes, inside scooped out, filled with
well- seasoned sausage meat, opening closed with a piece
of potato, and baked in clarified butter.
Poynmes de terre d la Beitz.
Peeled potatoes cut into small thin strips and fried
crisp in butter.
Pommes coupeauts. Potato ribbons.
Potatoes peeled, cut similar to sugar loaves ; peeled
thickly, in order that the peeling of each potato may
remain whole ; and fried in very hot dripping.
Pommes de terre d la Madeleine.
Small even-shaped kidney potatoes, washed, peeled,
placed in a well-buttered saute pan, seasoned, and baked
in the oven.
Pommes de terre a la bdchaviel.
Stewed potatoes in white sauce.
Pommes de terre rissolees.
Very small shapes of balls, cut out of potatoes, par-
boiled, drained, and broiled in hot butter until done.
LEGUMES — VEGETABLES 275
Pommes de terre d la maitre dliotel.
Stewed sliced potatoes in white sauce, with chopped
parsley.
Pommes de terre persillees.
Peeled potatoes cut into shapes of walnuts, boiled in
salt water, drained, broiled in fresh butter, sprinkled
with chopped parsley.
Pommes de terre a la Garfield.
Potatoes cut into small discs, parboiled, and finished
in clarified butter.