Delmonico Potatoes

Ingredients

• 5 cold potatoes
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• £ teaspoon salt
• Dust pepper
• i cup grated cheese

Method

1. 1

   Cut the potatoes into fine dice, make a white sauce from the butter, flour, milk and seasonings, and toss the potatoes lightly into the sauce.

2. 2

   Turn into a baking dish, sprinkle the top thickly with grated cheese and bake till it is light brown.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 21. The excerpt below is the record exactly as published.

Delmonico Potatoes Potato Omelet Potato Cakes Potato Croquettes Stewed Potatoes Potato Cakes Lyonnaise Potatoes Potato and Tomato Salad Browned Potato Potato Salad — French Creamed Potatoes Style Chartreuse Potatoes Potato and Beet Salad Potatoes withHard-Boiled Glazed Sweet Potatoes Eggs Sweet Potatoes — Cuban Whipped Potato Style Duchesse Potatoes Sweet Potato Salad Sweet Potatoes au gratin DO not fall into the habit of warming up cold potatoes after the same recipe year in and year out. I can think of one housewife who has the fried potato habit, another has the creamed potato predilection, and in a certain kitchen Lyonnaise potatoes reign supreme. Each dish is good, but variety is better. Study all sorts of methods for making warmed-up potatoes good and so different that they will not taste alike twice. One day there may be a suspicion of onion about the dish, another the rich flavor given by a spoonful of beef extract, a dash of chives, parsley, cayenne or celery, or they may appear au gratin with a delicate cheese flavor. Mashed potato may be warmed again or reappear in a dozen different ways. 6a Left-Overs There are a few rules to remember in the keep- ing of left-over potatoes. Never put them hot into the refrigerator. Do not allow them to stand in an uncovered dish. They will acquire a tough, disagree- able skin and have to be reduced to nothing by paring. Use cold potatoes before they are two days old. Iq hot weather they will not keep more than twenty-four hours. The sense of smell will speedily reveal to you if they have soured. In hot weather use potatoes as often as possible in a salad. In this, too, seek variety. There are endless recipes for potato salads. I wish I had space to give a dozen of them, but I can only hint at com- binations. Do not make a salad of old potatoes, the newer they are, the more satisfactory the salad. In Germany, potatoes for a salad are always boiled in their skins, and it is a fact that they taste better than when pared before cooking. The neatest method for pre- paring them is to cut the potatoes into cubes about one-half inch square or in tiny balls with a potato scoop. Do not cut them too thin or small. They break, and nothing looks more uninviting than a mushy potato salad. Potatoes absorb a great deal of dressing, and they ought to stand to marinate at least an hour before being served. One of the most acceptable of potato salads is a combination of potato and pickled beet with Worcestershire sauce and onion juice. Another is made with finely sliced young onions as a flavor, and a sprinkling of chopped tarragon, parsley and chervil. A third has celery and chopped cabbage with minced pickle and a hard-boiled egg. Mushrooms and minced pickle are a favorite addition to a potato salad, while lettuce or celery enters into the make-up of others. There are few things among vegetables that will not combine well with potatoes. Cold peas Made Palatable 63 are good, so are tomatoes, green peppers, olives, aspar- agus, red cabbage, cauliflower, capers, turnips, carrots, cucumbers or string beans. Sometimes a relish is added to the potato salad by a few slices of salt salmon, several anchovies or sardines. As to sweet potatoes, a Southern cook will tell you they are better warmed up than freshly cooked. They may be put through the potato ricer and con- verted into croquettes, or a pudding or pie. They may be glazed with sugar and butter, warmed in cream or make an excellent souffle. Another way is to cut them in thick slices, dip in flour, egg and crumbs and fry in deep fat, or slice them into a regular fritter batter and fry. DELMONICO POTATOES 5 cold potatoes 1 tablespoon butter 1 tablespoon flour 1 cup milk £ teaspoon salt Dust pepper i cup grated cheese

Cook this with the app: pantry check, scaling, and the assistant.