Make the croquettes [see recipe: Potato Croquettes]. Put
almonds in hot water, remove the skin, cut in strips lengthwise,
point at one end, stick all around into each, hedgehog style. Fry
the croquettes in very hot fat and serve for luncheon or dinner.
Pyramids of Potatoes ( Pyramides de Pommes) a la Perigord
Boil the potatoes well [see recipe: Boiled Potatoes] and mash.
Add butter, pepper, and salt; form in the shape of a pyramid, leave
on a baking sheet until cold; cover with the Perigord sauce, let
stand again for a few minutes. Before serving put in oven and
bake for a few minutes — uncovered. Arrange on a paper doily
in a vegetable dish. Have ready some thick cream sauce in a
paper tube; decorate the pyramid in circles, beginning at the bottom
and working upward to the top. Put a pinch of parsley at the
side of the dish. Serve with the joint.
These potatoes can be put as a garnishing around fish, around
chops, steak, and different kind of fried or boiled meats.
Potato Roses ( Pommes de Terre a la Rose )
Boil the potatoes well [see recipe: Boiled Potatoes], and mash;
add butter, pepper, and salt. Put in a cloth bag that holds a
large fancy scalloped tube, press through; make roses about two
inches in height and two inches in width at the bottom, the shape
of a pyramid. When ready to serve, put in a very hot oven from
five to seven minutes until they begin to get golden brown. Take
care not to leave them in the oven too long as it makes the potatoes
very dry. Garnishing for chops, broiled fish of any kind, etc.
Potato Omelet ( Omelette aux Pommes)
Prepare mashed potatoes with butter and milk [see recipe:
Mashed Potatoes]; beat very light. Put in a buttered frying pan,
quantity according to number of persons to be served; leave on
a very slow fire to get evenly brown — from ten to fourteen minutes.
When they are brown underneath, take the omelet knife and
double it carefully; let stand for a few minutes longer, then turn
out, in the shape of an omelet, in a vegetable dish on a paper doily;
garnish with parsley. A little onion juice✪ Potato Omelet will improve it im¬
mensely. This is a delicious dish of potatoes for breakfast, lunch¬
eon, or supper.
274
THE SWEDISH, FRENCH,
Souffle of Potatoes ( Pommes soufflees )
Take four to five cups mashed potatoes [see recipe: Mashed
Potatoes] and beat until creamy; add the yolks of two eggs,
beat the whites to a stiff froth, add the whites to the potatoes.
Put in a souffle dish, pour a little melted butter✪ Souffle of Potatoes on top, bake in
oven until golden brown. When serving, put the souffle dish in
a silver dish, if at hand; serve very hot. A little onion juice will
improve this dish immensely.
Potato Cakes ( Gateaux aux Pommes de Terre )
Boil and mash potatoes [see recipe: Potato Croquettes].
While they are very hot, roll and make in cakes about one inch
thick and about four inches around; leave on a platter until cold.
When ready to fry, put butter in a heavy frying pan and fry
until brown. When brown on one side, turn over and brown
on the other. Serve on a paper doily for breakfast, luncheon,
or supper.
Boiled Marbles of Potato with Butter
Boulets de Pommes bouillis, au Beurre
Page 408 · 2 recipe records on this page
Presented as published in 1918. 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
Make the croquettes [see recipe: Potato Croquettes]. Put almonds in hot water, remove the skin, cut in strips lengthwise,
point at one end, stick all around into each, hedgehog style. Fry the croquettes in very hot fat and serve for luncheon or dinner.
Pyramids of Potatoes ( Pyramides de Pommes) a la Perigord
Boil the potatoes well [see recipe: Boiled Potatoes] and mash. Add butter, pepper, and salt; form in the shape of a pyramid, leave on a baking sheet until cold; cover with the Perigord sauce, let stand again for a few minutes. Before serving put in oven and bake for a few minutes — uncovered. Arrange on a paper doily in a vegetable dish. Have ready some thick cream sauce in a paper tube; decorate the pyramid in circles, beginning at the bottom and working upward to the top. Put a pinch of parsley at the side of the dish. Serve with the joint.
These potatoes can be put as a garnishing around fish, around chops, steak, and different kind of fried or boiled meats.
Potato Roses ( Pommes de Terre a la Rose )
Boil the potatoes well [see recipe: Boiled Potatoes], and mash; add butter, pepper, and salt. Put in a cloth bag that holds a large fancy scalloped tube, press through; make roses about two inches in height and two inches in width at the bottom, the shape of a pyramid. When ready to serve, put in a very hot oven from five to seven minutes until they begin to get golden brown. Take care not to leave them in the oven too long as it makes the potatoes very dry. Garnishing for chops, broiled fish of any kind, etc.
Potato Omelet ( Omelette aux Pommes)
Prepare mashed potatoes with butter and milk [see recipe: Mashed Potatoes]; beat very light. Put in a buttered frying pan, quantity according to number of persons to be served; leave on a very slow fire to get evenly brown — from ten to fourteen minutes. When they are brown underneath, take the omelet knife and double it carefully; let stand for a few minutes longer, then turn out, in the shape of an omelet, in a vegetable dish on a paper doily; garnish with parsley. A little onion juice will improve it immensely. This is a delicious dish of potatoes for breakfast, luncheon, or supper.
Souffle of Potatoes ( Pommes soufflees )
Take four to five cups mashed potatoes [see recipe: Mashed Potatoes] and beat until creamy; add the yolks of two eggs, beat the whites to a stiff froth, add the whites to the potatoes. Put in a souffle dish, pour a little melted butter on top, bake in oven until golden brown. When serving, put the souffle dish in a silver dish, if at hand; serve very hot. A little onion juice will improve this dish immensely.
Potato Cakes ( Gateaux aux Pommes de Terre )
Boil and mash potatoes [see recipe: Potato Croquettes]. While they are very hot, roll and make in cakes about one inch thick and about four inches around; leave on a platter until cold. When ready to fry, put butter in a heavy frying pan and fry until brown. When brown on one side, turn over and brown on the other. Serve on a paper doily for breakfast, luncheon, or supper.
Boiled Marbles of Potato with Butter Boulets de Pommes bouillis, au Beurre
Records on this page
Potato OmeletSouffle of Potatoes