The table

999. Potatoes a PHollandaise. — After boiling eight good-sized potatoes as for No. 982, peel, and cut them into quarters ; put them in a sautoire with an ounce of butter and half a pinch of chopped parsley ; season with half a pinch each of salt and pepper, toss them gently, and warm them slightly for five minutes. Place in a hot dish, and serve. Sweet potatoes a 1'Hollandaise are prepared the same way. 1000. Potatoes a la Gastronome. — Peel, clean, and with a No. 3 tube cut twelve medium-sized potatoes into inch-and-a-half-long pieces. Place them in a saucepan ; cover with water, add a pinch of salt, and cook for twenty-five minutes. Drain, and place them in a hot dish ; pour a gill of hot Perigueux sauce (No. 191) over them, and serve. 1001. Potatoes a la Bignon. — Prepare twelve potatoes as for No. 982; empty them with a potato-scoop, leaving the bottoms uncut ; blanch them in boiling water for two minutes ; drain, and fill them with sausage forcemeat (No. 220). Lay them in a buttered sautoire ; place it in the oven, and cook for twenty minutes. Use for any garnishing desired. 1002. Hashed Potatoes, Sautees. — Hash eight medium-sized, cold, boiled potatoes ; place an ounce and a half of good butter in a fryingpan, add the potatoes, season with half a pinch each of salt and pepper, and toss them well in the pan for two minutes. Give them the shape of an omelet, and let them take a golden color, which will require five minutes. With a spoon take up all the butter which lies at the bottom of the pan ; slide the potatoes carefully on a hot dish, and serve. 1003. Hashed Potatoes, with Cream. — Hash eight cold, boiled potatoes, and place them in a sautoire ; add half a cupful of cream and half an ounce of butter ; season with half a pinch each of salt and pepper, and the third of a pinch of nutmeg ; stir well with a wooden spoon for five minutes, until well heated, and serve. 1004. Hashed Potatoes, with Cream an Gratin. — Prepare the potatoes as for No. 1003 ; place them in a dish (a silver dish preferred); sprinkle over them two tablespoonfuls of grated Parmesan cheese, and two tablespoonfuls of fresh bread-crumbs ; spread well over them a piece of butter the size of a nut ; then place the dish in the oven. After, ten minutes, when a good golden color, serve. 1005. Potatoes en Surprise. — Prepare some potatoes as for croquettes (No. 997); form them into twelve balls the size of a good-sized egg ; scoop out the centres, and fill in with a salpicon (No. 256). Close the opening with a little more potato ; dip them in beaten egg, then in fresh breadcrumbs, and fry them in very hot fat for three minutes. Lift, drain, and serve them on a hot dish with a folded napkin. 1006. Potatoes a la Duchesse. — Place some croquette preparation (No. 997) in a bag, and squeeze it upon a buttered baking-sheet, forming it into any shape required, and with a light hair brush cover the surface with a beaten egg. Brown lightly in the oven for eight minutes, and serve for various garnishings.