993. Fried Potatoes. — Peel and wash six large potatoes, cut them up into fine slices, a quarter of an inch in thickness ; plunge them into very hot, clarified beef suet or fat, and cook slowly. When they are soft, lift them out with a skimmer (it generally takes ten minutes to cook them) ; heat the fat again to boiling-point, and put the potatoes back. Smooth them down with a skimmer, and after two minutes they will swell up considerably ; lift them out with the skimmer, drain, sprinkle a pinch of salt over, and serve on a hot dish with a folded napkin. These potatoes answer for garnishing chops and other meats. 994. Potatoes Sautees ail Beurre.— Peel and clean eighteen small, round, raw potatoes, new ones if possible ; place two ounces of butter in a saucepan ; place it on a hot fire, adding the potatoes ; cook them until they are a golden color, which will take fifteen minutes, then drain. Sprinkle over them a pinch of table-salt, and arrange them on a dish without any further seasoning than a little chopped parsley ; then serve. 995. Potatoes Sautees. — Take eight good-sized boiled and peeled potatoes (No. 982); cut them in slices a quarter of an inch in thickness; place them in a frying-pan with an ounce and a half of good butter. Season with a pinch of salt and half a pinch of pepper ; toss well for eight minutes, dress on a very hot dish, and serve with a little parsley sprinkled over. 996. Potato Balls. — Peel, clean neatly, and boil in salted water for thirty miuutes, eight good--sized, sound, round, yellow potatoes ; drain and return them to the same pan, and mash them well, adding two egg yolks, and the whites beaten to a froth, three tablespoonfuls of cream, a teaspoonful of chopped parsley, very little chives, half a pinch of salt✪ Potatoes a la Lyonnaise, and the third of a pinch of nutmeg. Mix well together for two minutes, and dip about half a tablespoonful at a time into frying batter (No. 1185). Slide them into very hot fat, and leave them in for three minutes ; this swells them, and forms them into a species of fritters. Place in a very hot dish with a folded napkin, and serve. 997. Potato Croquettes and Quenelles. — Peel, wash, and drain nicely eight medium-sized mealy potatoes ; cut them in quarters, put them in a saucepan, cover them with water, add a pinch of salt, cook for thirty min- utes, and drain. Lay them in a mortar with an ounce of fresh butter, pound them well, and add three raw egg yolks. Season with half a pinch each of salt and pepper and the third of a pinch of nutmeg ; mix well, and then divide into twelve parts, shaping each one like a cork, or any other shape desired. Dip them separately into beaten egg, and roll them in fresh bread-crumbs ; fry a golden color for three minutes, and serve on a dish with a folded napkin. 998. Mashed Potatoes. — Peel, wash, drain, and cut into quarters eight good-sized potatoes ; put them in a sautoire, cover with water, add a good pinch of salt, and boil for thirty minutes. Drain, rub them through a puree strainer, and put them in a saucepan with an ounce of butter✪ Mashed Potatoes, and half a pinch each of salt and white pepper. Stir well, adding half a cup- VEGETABLES. 305 ful of hot milk, until it becomes of a good consistency. Serve, garnished with six pieces of bread fried in butter.

AI-modernized reading of the original text

993. Fried Potatoes. — Peel and wash six large potatoes, cut them up into fine slices, a quarter of an inch in thickness ; plunge them into very hot, clarified beef suet or fat, and cook slowly. When they are soft, lift them out with a skimmer (it generally takes ten minutes to cook them) ; heat the fat again to boiling-point, and put the potatoes back. Smooth them down with a skimmer, and after two minutes they will swell up considerably ; lift them out with the skimmer, drain, sprinkle a pinch of salt over, and serve on a hot dish with a folded napkin. These potatoes answer for garnishing chops and other meats. 994. Potatoes Sautees ail Beurre.— Peel and clean eighteen small, round, raw potatoes, new ones if possible ; place two ounces of butter in a saucepan ; place it on a hot fire, adding the potatoes ; cook them until they are a golden color, which will take fifteen minutes, then drain. Sprinkle over them a pinch of table-salt, and arrange them on a dish without any further seasoning than a little chopped parsley ; then serve. 995. Potatoes Sautees. — Take eight good-sized boiled and peeled potatoes (No. 982); cut them in slices a quarter of an inch in thickness; place them in a frying-pan with an ounce and a half of good butter. Season with a pinch of salt and half a pinch of pepper ; toss well for eight minutes, dress on a very hot dish, and serve with a little parsley sprinkled over. 996. Potato Balls. — Peel, clean neatly, and boil in salted water for thirty minutes, eight good--sized, sound, round, yellow potatoes ; drain and return them to the same pan, and mash them well, adding two egg yolks, and the whites beaten to a froth, three tablespoonfuls of cream, a teaspoonful of chopped parsley, very little chives, half a pinch of salt, and the third of a pinch of nutmeg. Mix well together for two minutes, and dip about half a tablespoonful at a time into frying batter (No. 1185). Slide them into very hot fat, and leave them in for three minutes ; this swells them, and forms them into a species of fritters. Place in a very hot dish with a folded napkin, and serve. 997. Potato Croquettes and Quenelles. — Peel, wash, and drain nicely eight medium-sized mealy potatoes ; cut them in quarters, put them in a saucepan, cover them with water, add a pinch of salt, cook for thirty minutes, and drain. Lay them in a mortar with an ounce of fresh butter, pound them well, and add three raw egg yolks. Season with half a pinch each of salt and pepper and the third of a pinch of nutmeg ; mix well, and then divide into twelve parts, shaping each one like a cork, or any other shape desired. Dip them separately into beaten egg, and roll them in fresh bread-crumbs ; fry a golden color for three minutes, and serve on a dish with a folded napkin. 998. Mashed Potatoes. — Peel, wash, drain, and cut into quarters eight good-sized potatoes ; put them in a sautoire, cover with water, add a good pinch of salt, and boil for thirty minutes. Drain, rub them through a puree strainer, and put them in a saucepan with an ounce of butter, and half a pinch each of salt and white pepper. Stir well, adding half a cup- ful of hot milk, until it becomes of a good consistency. Serve, garnished with six pieces of bread fried in butter.

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Potato Croquettes and QuenellesPotatoes a la LyonnaiseFried PotatoesPotatoes Sautees ail BeurrePotatoes SauteesPotato BallsMashed PotatoesMashed PotatoesPotatoes a la Hollandaise

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