Potato Ch&tean

Ingredients

• 8 medium-sized potatoes
• 1 tablespoonful butter
• 1 tablespoonful fine-chopped parsley
• ¼ teaspoonful salt

Method

1. 1

   Cut potatoes into quarters and soak in cold water.

2. 2

   Fry in hot fat until light brown.

3. 3

   Toss with melted butter and parsley, season with salt, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 310. The excerpt below is the record exactly as published.

Potato Ch&tean. — Peel, wash, and cut 8 medium-sized potatoes into quarters, round the edges, and place in cold water ; 20 minutes before serving, drain and dry the potatoes on a towel. Place a ket- tle or a deep frying pan with lard or fat over the fire ; when hot put in some of the potatoes, not too many at a time ; fry till light brown and done ; then remove with a skimmer, lay for a few min- ntes on blotting paper or brown paper. When all are done, melt 1 tablespoonf ul butter in a frying pan, add 1 tablespoonful fine- chopped parsley, put in the potatoes, sprinkle over Y^ teaspoonfnl salt, toss for a few minutes over the fire, then serve in a hot dish, or use as a garnish. Saratoga Chips. — Cut 6 medium-sized peeled potatoes into thin slices, lay in cold water. Place a frying kettle with lard or fat over the fire. Drain and dry the potatoes on a towel. As soon as the fat is hot put in some of the potatoes, not too many at a time, and fry light brown ; then remove with a skimmer, lay the chips for a few minutes on blotting paper ; sprinkle over 1 even teaspoonf ul salt, and serve on a hot dish. Potato Straws. — Cat 6 large peeled potatoes into slices, lay several slices over one another, and cut them into strips, bke straws; VEGETABLES. 468 place them for 30 minutes in cold water ; then drain and dry them on a towel. Have a frying kettle with hot fat over the fire, pnt in some of the straws, not too many at a time, fry light brown ; re- move with a skimmer ; lay the potatoes for a few minutes on paper ; arrange on a hot dish, sprinkle over 1 even teaspoonfnl salt, and serve ; or use for garnished steak or chops. Potatoes^ Staffed. — Peel 6 large potatoes, cut them length- wise in half, scoop out the center, and fill them with veal or sausage forcemeat ; place the potatoes side by side in a buttered pan, with the stuffed side up, and bake till light brown and done. Serve on a hot dish. Potatoes h la Florenzo. — Peel 6 large potatoes, wash and cut them into thin slices, lay several slices over one another, and cut them into fine strips, like straws. Butter 6 small molds and sprinkle them with bread crumbs. Season the potatoes with 1 teaspoonfnl salt and V4 teaspoonfnl white pepper; fill the molds half full with potatoes, sprinkle over each one Ys tablespoonful grated cheese; then fill with potatoes, cover with grated cheese, and pour 1 tea- spoonful melted butter over each one ; set the molds in a medium- hot oven, and bake till done. Shortly before serving turn the pota- toes out of molds, and serve on a hot dish or as a garnish. Potato Balls. — Peel 6 large potatoes, cut into round balls with a vegetable cutter, place in a saucepan, cover with cold water, add y, tablespoonful salt, and boil 5 minutes ; then drain off the water, melt 1 ounce butter in a saucepan, add the potatoes, and cook till done, tossing occasionally ; sprinkle over 1 teaspoonfnl fine-chopped parsley, and serve on a hot dish or for garnishing. Potato h la Parlsienne. — Gut 6 large peeled potatoes into balls with a vegetable cutter, place them in a buttered pan; pour over 2 ounces melted butter, and season with V« teaspoonfnl salt ; bake in a medium-hot oven till done ; they should be of a handsome golden color. If they brown too much, cover with buttered paper ; use for garnishing. 464 VEGETABLES. Potatoes ik la Minden. — Peel, wash, and cut into dices 8 medium-sized potatoes ; peel and chop fine 2 medium-sized onions ; place half the potato slices in a round buttered pan, sprinkle over half the chopped onions, season with Ys even teaspoonful salt, y^ even teaspoonful pepper, and Ys tablespoonf ul butter in small pieces, putting in the remaining potatoes and onions, season with the same amount of salt and pepper ; put Yt tablespoonf ul butter in small pieces over the top, cover the pan tightly, and place in a medium-hot OTen; bake until done — about 20 minutes — then serve on a hot dish. Potatoes h la Bismarck. — Bake 6 large well-washed potatoes in a hot oven till done ; take out, cut the potatoes in half, remoTe the pulp, and mix with 1 teaspoonful salt,

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