Pommes de terre a la comtesse.
Thin slices of raw potatoes ranged neatly in a well-
buttered timbale mould, seasoned with veloute sauce,
and baked in a hot oven.
Pommes de terre a la Colbert.
Cold boiled potatoes cut into squares, seasoned with
pepper and salt, stewed in gravy sauce, finished with a
little fresh butter and chopped parsley.
Croquettes de pommes de terre a la Bouennaise.
Mashed potatoes, prepared as for croquets, made in
size and shape as olives, dipped in frying batter, fried in
hot fat, drained, sprinkled with salt, and served on a
folded napkin.
Pommes de terre mdchees.
Potatoes boiled in beef broth, made into a pur^e,
seasoned with white pepper, a little grated nutmeg, when
served sprinkled over with finely chopped parsley.
Pommes de terre a la hourgeoise.
Thickly sliced potatoes stewed in a rich brown sauce,
flavoured with onions.
276 PRACTICAL GASTRONOMY
Pommes de terre a la Chantilly.
Potatoes cut out into round shapes, parboiled in salt
water, drained, and finished cooking in a rich bechamel
sauce, when served sprinkled with a little hot meat
glace.
Pmnmes de terre a V Alleviande.
Plain boiled potatoes, dished up, sauced over with a
sauce composed of a little brown sauce mixed with
lemon juice, white wine, well reduced and thickened
with a liaison of Qgg yolks and butter.
Pommes ellipses. ^ Chipped potatoes.
Pommes de terre a la Saxonne.
Medium-sized balls of potato puree (same as for
croquets), egged and crumbed three distinct times, well
fried in hot dripping ; when done cut open, made hollow
and filled with onion puree, reclosed and served quickly,
Pur^e de pommes a la hourgeoise.
Mashed potatoes dressed on a dish in dome form,
surface basted with melted butter, sprinkled over with
fresh bread crumbs, with a few small pieces of butter ,,
and baked in a moderate oven.
Pommes de terre a la Mantaise.
Mashed potatoes dished up in dome form, masked.
over with a thick supreme sauce mingled with some
potato puree, sprinkled with fresh bread crumbs and
a few drops of oiled butter, and browned in the oven.
Po7nmes de terre a VAnglaise,
Boiled potatoes, peeled, dished up, seasoned with
pepper, salt, and nutmeg, sauced over with melted butter,,
and served.
LEGUMES VEGETABLES 277
Povimes de terre d la Tyrolienne,
Medium-sized kidney potatoes seasoned, stewed
slowly in a stewpan with cream, beef broth, and small
pieces of butter, when dished up sprinkled with grated
cheese.
Pommes de terre d la imysanne.
Thickly sliced potatoes, stewed in beef broth, flavoured
with onions which were previously fried and added.
Before serving a little demi-glace sauce is added or
poured over the potatoes when dished up.
Pommes de terre a la San Bemo.
Small potato dumplings seasoned with pepper, salt,
and nutmeg, dipped in melted butter and chopped parsley,
then in grated parmesan cheese ; when set egged,
crumbed in fresh bread crumbs, and fried in clarified
butter.
Pommes de terre melangees.
Coarsely sliced potatoes parboiled, mixed with an
equal quantity of sliced cooking apples, stewed well
together, with a little fresh butter seasoned with salt.
Pommes de terre a la bonne femme.
Stewed sliced potatoes, same as for paysanne style,
adding some discs of fried bacon.
Pommes de terre farcies.
Large kidney potatoes peeled, made hollow and filled
with any kind of forcemeat, placed in a well -buttered
Page 95
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Pommes de terre a la comtesse.
Thin slices of raw potatoes ranged neatly in a well-
buttered timbale mould, seasoned with veloute sauce,
and baked in a hot oven.
Pommes de terre a la Colbert.
Cold boiled potatoes cut into squares, seasoned with
pepper and salt, stewed in gravy sauce, finished with a
little fresh butter and chopped parsley.
Croquettes de pommes de terre a la Bouennaise.
Mashed potatoes, prepared as for croquets, made in
size and shape as olives, dipped in frying batter, fried in
hot fat, drained, sprinkled with salt, and served on a
folded napkin.
Pommes de terre mdchees.
Potatoes boiled in beef broth, made into a pur^e,
seasoned with white pepper, a little grated nutmeg, when
served sprinkled over with finely chopped parsley.
Pommes de terre a la hourgeoise.
Thickly sliced potatoes stewed in a rich brown sauce,
flavoured with onions.
276 PRACTICAL GASTRONOMY
Pommes de terre a la Chantilly.
Potatoes cut out into round shapes, parboiled in salt
water, drained, and finished cooking in a rich bechamel
sauce, when served sprinkled with a little hot meat
glace.
Pmnmes de terre a V Alleviande.
Plain boiled potatoes, dished up, sauced over with a
sauce composed of a little brown sauce mixed with
lemon juice, white wine, well reduced and thickened
with a liaison of Qgg yolks and butter.
Pommes ellipses. ^ Chipped potatoes.
Pommes de terre a la Saxonne.
Medium-sized balls of potato puree (same as for
croquets), egged and crumbed three distinct times, well
fried in hot dripping ; when done cut open, made hollow
and filled with onion puree, reclosed and served quickly,
Pur^e de pommes a la hourgeoise.
Mashed potatoes dressed on a dish in dome form,
surface basted with melted butter, sprinkled over with
fresh bread crumbs, with a few small pieces of butter ,,
and baked in a moderate oven.
Pommes de terre a la Mantaise.
Mashed potatoes dished up in dome form, masked.
over with a thick supreme sauce mingled with some
potato puree, sprinkled with fresh bread crumbs and
a few drops of oiled butter, and browned in the oven.
Po7nmes de terre a VAnglaise,
Boiled potatoes, peeled, dished up, seasoned with
pepper, salt, and nutmeg, sauced over with melted butter,,
and served.
LEGUMES VEGETABLES 277
Povimes de terre d la Tyrolienne,
Medium-sized kidney potatoes seasoned, stewed
slowly in a stewpan with cream, beef broth, and small
pieces of butter, when dished up sprinkled with grated
cheese.
Pommes de terre d la imysanne.
Thickly sliced potatoes, stewed in beef broth, flavoured
with onions which were previously fried and added.
Before serving a little demi-glace sauce is added or
poured over the potatoes when dished up.
Pommes de terre a la San Bemo.
Small potato dumplings seasoned with pepper, salt,
and nutmeg, dipped in melted butter and chopped parsley,
then in grated parmesan cheese ; when set egged,
crumbed in fresh bread crumbs, and fried in clarified
butter.
Pommes de terre melangees.
Coarsely sliced potatoes parboiled, mixed with an
equal quantity of sliced cooking apples, stewed well
together, with a little fresh butter seasoned with salt.
Pommes de terre a la bonne femme.
Stewed sliced potatoes, same as for paysanne style,
adding some discs of fried bacon.
Pommes de terre farcies.
Large kidney potatoes peeled, made hollow and filled
with any kind of forcemeat, placed in a well -buttered