Take any number of large potatoes — the less eyes and
the tirmer the skin the better. Clean them thoroughly,
and then bake them : after which cut a round piece not quite
so large as a half-crown out of each potato, and remove
as much of the mside as can be obtained without damage
to the skin. Mash the potato Avith cream, adding a little
butter, sprinkle over a little salt, and put to it half a pint
of milk ; give it all a boil ; take the whites of three eggs✪ Potato Soufflé,
Avhip them until they froth, add them to the potato while
it boils, and then make the 23otato into a paste ; return this
through the oritice in the skin until each skin is full ; bake
them, and serve.
25. Potato Rissoles.
Boil the potatoes floury ; mash them, seasoning with salt
and a little cayenne ; mince parsley very fine, and work
up with the potatoes, adding shallot, also chopped fine ;
bind with yolk of eg^; roll into balls, and fry with fresh
butter over a clear fire. Meat shredded hnel}', including
bacon and ham, may be added✪ Potato Rissoles.
26. Potato Omelette.
This may be made with a mashed potato and four eggs,
seasoned with pepper and salt and a little nutmeg-. It
should be thick, and, being rather substantial, a squeeze
of lemon✪ Potato Omelette will iiuprove it. Fry a light brown.
VEGETABLES. 363
27. Potato Fritters.
Wash and pare some potatoes ; cut them into tliin slices,
which soak for half an hour in a little brandy, with the rind
of a lemon ; then drain, dip them in good batter, and fry
them of a nice colour; drain them again, place the fritters
in a dish, sprmkle sugar over✪ Potato Fritters, and servo them hot.
28. Potato Cheese-Cabes.
Pare and boil thoroughly half a pound of the best kind of
potatoes ; when quite done, rub them through a sieve, and
mix with them two eggs, well beaten, a sufficient quantity
of milk to make into a paste, a few currants, a little spice,
and grated bread✪ Potato Cheese-Cakes. Lay this on puff-paste, like other cheese-
cakes, and bake.
29. To Ragout French Beans.
Boil some beans till tender, then take your stew-pan
and put in a piece of butter; when it is melted, dredge in
flour; then peel a large onion, slice and fry it brown in
the butter ; next put in the beans, with a little pepper,
salt, and nutmeg; boil up, and add the yolk of an egg
and some cream✪ To Ragout French Beans ; stir all together for a minute or two, and
dish up.
30. French Beans in Black Butter.
When the beans are scalded, drain them well ; season
them with salt and pepper, and having placed them in
your dish, pour some black butter over them✪ French Beans in Black Butter, and serve.
£64 THE TIIO BOUGH GOOD CGOK.
31. French Beans a la Francaise.
Boil the beans in salt and water over a large tire, that
they may retain their colour. Drain theni and lay them in
a stew-pan on the fire, to dry up all the Avater. When entirely
dr}^ and quite hot, add to them a quarter of a pound of
fresh butter, a little pounded pepper and salt, and the juice
of a lemon✪ French Beans à la Francaise ; keep moving the stew-pan without using a spoon,
as that would break the beans. Serve hot.
32. "Steward's" French Beans (^ la Maitre d'Hotel). ✪ Steward's French Beans (^ la Maitre d'Hotel)
Page 196 · 9 recipe records on this page
Presented as published in 1895. 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
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Take any number of large potatoes — the less eyes and
the tirmer the skin the better. Clean them thoroughly,
and then bake them : after which cut a round piece not quite
so large as a half-crown out of each potato, and remove
as much of the mside as can be obtained without damage
to the skin. Mash the potato Avith cream, adding a little
butter, sprinkle over a little salt, and put to it half a pint
of milk ; give it all a boil ; take the whites of three eggs,
Avhip them until they froth, add them to the potato while
it boils, and then make the 23otato into a paste ; return this
through the oritice in the skin until each skin is full ; bake
them, and serve.
25. Potato Rissoles.
Boil the potatoes floury ; mash them, seasoning with salt
and a little cayenne ; mince parsley very fine, and work
up with the potatoes, adding shallot, also chopped fine ;
bind with yolk of eg^; roll into balls, and fry with fresh
butter over a clear fire. Meat shredded hnel}', including
bacon and ham, may be added.
26. Potato Omelette.
This may be made with a mashed potato and four eggs,
seasoned with pepper and salt and a little nutmeg-. It
should be thick, and, being rather substantial, a squeeze
of lemon will iiuprove it. Fry a light brown.
VEGETABLES. 363
27. Potato Fritters.
Wash and pare some potatoes ; cut them into tliin slices,
which soak for half an hour in a little brandy, with the rind
of a lemon ; then drain, dip them in good batter, and fry
them of a nice colour; drain them again, place the fritters
in a dish, sprmkle sugar over, and servo them hot.
28. Potato Cheese-Cabes.
Pare and boil thoroughly half a pound of the best kind of
potatoes ; when quite done, rub them through a sieve, and
mix with them two eggs, well beaten, a sufficient quantity
of milk to make into a paste, a few currants, a little spice,
and grated bread. Lay this on puff-paste, like other cheese-
cakes, and bake.
29. To Ragout French Beans.
Boil some beans till tender, then take your stew-pan
and put in a piece of butter; when it is melted, dredge in
flour; then peel a large onion, slice and fry it brown in
the butter ; next put in the beans, with a little pepper,
salt, and nutmeg; boil up, and add the yolk of an egg
and some cream ; stir all together for a minute or two, and
dish up.
30. French Beans in Black Butter.
When the beans are scalded, drain them well ; season
them with salt and pepper, and having placed them in
your dish, pour some black butter over them, and serve.
£64 THE TIIO BOUGH GOOD CGOK.
31. French Beans a la Francaise.
Boil the beans in salt and water over a large tire, that
they may retain their colour. Drain theni and lay them in
a stew-pan on the fire, to dry up all the Avater. When entirely
dr}^ and quite hot, add to them a quarter of a pound of
fresh butter, a little pounded pepper and salt, and the juice
of a lemon ; keep moving the stew-pan without using a spoon,
as that would break the beans. Serve hot.
32. "Steward's" French Beans (^ la Maitre d'Hotel).