Escaloped Potatoes

Ingredients

• Cut one quart of cold boiled potatoes
• one pint of sauce
• one table-spoonful of parsley
• half a cupful of bread crumbs
• one teaspoonful of salt
• as much pepper as you like

Method

1. 1

   Butter an escalop dish.

2. 2

   Cover the bottom with a layer of cream sauce, add a layer of the potatoes, sprinkle with chopped parsley, and moisten with sauce.

3. 3

   Continue this until all the material is used.

4. 4

   Have the last layer one of cream sauce.

5. 5

   Cover the dish with fine bread crumbs, put a tablespoonful of butter in little bits on the top, and cook twenty minutes.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 117. The excerpt below is the record exactly as published.

Escaloped. Potatoes. Cut one quart of cold boiled potatoes in very thin slices, and season well with salt and pepper. Butter an escalop dish. Cover the bottom with a layer of cream sauce, add a layer of the potatoes, sprinkle with chopped parsley, and moisten with sauce. Continue this until all the material is used. Have the last layer one of cream sauce. Cover the dish with fine bread crumbs, put a table-spoonful of butter in little bits on the top, and cook twenty minutes. It takes one pint of sauce, one table -spoonful of parsley, half a cup- ful of bread crumbs, one teaspoonful of salt and as much pepper as you like. This dish can be varied by using a cupful of chopped ham with the potatoes. Indeed, any kind of meat can be used. Potato Souffle. Six large, smooth potatoes, half a cupful of boiling milk, one table -spoonful of butter, the whites of four eggs, salt and pepper to taste. Wash the potatoes clean, being careful not to break the skin. Bake forty-five minutes. Take the potatoes from the oven, and with a sharp knife, cut them in two, lengthwise. Scoop out the potato with a spoon, and put it in a hot bowl. Mash light and fine. Add the sea- soning, butter and milk, and then half the whites of the eggs. Fill the skins with the mixture. Cover with the remaining white of the egg, and brown in the oven. Great care must be taken not to break the skins. VEGETABLES. 245 Sweet Potatoes. Sweet potatoes require from forty-five to fifty-five minutes to boil, and from one hour to one and a quarter to bake. The time given will make the potatoes moist and sweet. If, how- ever, they are preferred dry and mealy, fifteen minutes less will be enough. French Fried Sweet Potatoes. Prepare and fry the same as the white potatoes. Or, they ean first be boiled half an hour, and then pared, cut and fried as directed. The latter is the better way, as they are liable to be a little hard if fried when raw. Cold Boiled Sweet Potatoes. Cut cold boiled sweet potatoes in thick slices, and season well with salt and pepper. Have the bottom of the frying- pan covered with either butter, or pork, ham or chicken fat. Put enough of the sliced potatoes in the pan to just cover the bottom. Brown one side, and turn, and brown the other. Serve in a hot dish. Cold potatoes can be served in cream, cut in thick slices and toasted, cut in thick slices, dipped in egg and bread crumbs and fried brown, and can be fried in batter. Plain Boiled Macaroni. Two quarts ot boiling water, one table-spoonful of salt, and twelve sticks of macaroni. Break and wash the macaroni, throw it into the salt and water, and boil rapidly for twenty- five minutes. Pour off the water, season with salt, pepper and butter, and serve. Macaroni in Gravy. Twelve sticks of macaroni, one and a half pints of stock, one scant table-spoonful of flour, one generous table-spoon- ful of butter, salt, pepper. Break and wash the macaroni. 246 MISS PARLOA'S 1SHEW COOK BOOK. Put it in a sauce-pan with the stock. Cover, and simmer half an hour. Mix the butter and flour together. Stir this and the seasoning in with the macaroni. Simmer ten min- utes longer, and serve. A table- spoonful of grated cheese may be added. Macaroni with Cream Sauce. - Boil the macaroni as directed for the plain boiled dish. Drain, and serve with half a pint of cream sauce. Macaroni with Tomato Sauce. Boil and drain as directed for plain boiled macaroni. Pour over it one pint of tomato sauce. Macaroni with Cheese. Prepare the macaroni with the cream sauce. Turn into a buttered escalop dish . Have half a cupful of grated cheese and half a cupful of bread crumbs

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