Potato Sauté à l'Alemande

Ingredients

• 1 quart small German potatoes
• 2 ounces butter
• 1 even tablespoonful salt

Method

1. 1

   Peel, wash, and dry the potatoes.

2. 2

   Heat butter in a deep frying pan, add potatoes, toss frequently, and fry till done.

3. 3

   Remove to a hot dish and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 308. The excerpt below is the record exactly as published.

1 quart small German potatoes, wash and dry on a towel. Place a deep frying pan with 2 ounces butter over the fire ; as soon as hot put in the potatoes, 468 VBGETABLEa 469 son with Vs even tablespoonful salt, toss frequently and fry till done ; then remove to a hot dish, and serve. Potatoes^ Baked. — Wash the desired quantity of large and even-sized potatoes in cold water, place in a hot oven, and bake till done, which will be known by pressing them a little between the thumb and first finger ; then remove, and serve in a hot covered dish or in a napkin. Potatoes^ Mashed. — Place 1 quart of peeled and wdl-washed potatoes in a saucepan over the fire, cover with 1 quart cold water, add 1 tablespoonful salt, and boil till tender ; then drain and mash fine with a potato masher. In the meantime put Y2 cupful milk with 1 tablespoonful butter in a small saucepan over the fire; when hot add it to the potatoes, mix well and beat the potatoes with a wooden spoon for a few minutes, then serve. Potato Pur^e. — Boil 1 quart peeled and washed potatoes with 1 quart of water and 1 tablespoonful salt ; when done, drain off the water, and press the potatoes through a sieve ; return to saucepan, add Vs pint of hot cream or milk and 1 ounce butter, mix all well, and serve. One tablespoonful fine-chopped parsley may be mixed with the potatoes if desired. Potato Sonfflfi. — Boil 1 quart peeled and washed potatoes with 1 tablespoonful salt and 1 quart of water. When done, drain off the water, mash the potatoes fine, and mix them with 1 cupful milk, 1 ounce butter, and the yolks of 2 eggs ; add the whites beaten to a stiff froth ; put the potatoes in a dish ; make 6 dents with a knife on top of potatoes, put in each dent a small piece of butter, set the dish in a hot oven, and bake light brown ; then serve in the same dish. Potatoes & PItallenne. — Boil 1 quart of peeled and well- washed potatoes with 1 tablespoonful salt and 1 quart water till done ; then drain off the water and press the potatoes through a potato press ; mix them with y^ cupful cream, the yolks of 3 eggs, 460 VEGETABLES. Ya teaspoonful white pepper, YseTen teaspooDfuI salt, 1 canoe butter, and the whites beaten to a stiff froth ; put the preparation in a bat- tered 80uffl6 dish, cover the top with 4 tablespoon! uls grated cheese, sprinkle over Yf ounce melted butter, and bake to a fine golden color in a hot oven ; set the dish in a silver dish, and serve. Potato Croquettes. — Peel, wash, and place 6 medium-sized potatoes in a saucepan over the fire, coyer with cold water, add Vs tablespoonf ul salt, and cook till tender ; then drain and mash, or press through a potato press ; mix with 1 ounce butter the yolks of 2 eggs ; season with Y4 teaspoonful white pepper, Yt ^^^^ teaspoon- ful salt, and the same of nutmeg. Form the preparation into cork- shaped croquettes or into round balls the size of a small egg ; dip in beaten egg and roll in fresh grated bread crumbs. Place a frying pan with 2 tablespoonf uls drippings or lard over the fire ; when hot put in as many croquettes as will conveniently go in the pan, fry light brown on all sides ; then remove, let lay for a few minutes on blotting or brown paper. When the croquettes are all fried in this way, serve on a hot dish. Potatoes k la Patricia. — Prepare 6 potatoes the same as in foregoing recipe ; lay 2 butter pats 2 minutes in boiling water ; re- move and instantly dip into cold water ; take small portions of the potatoes and roll them into round balls the size of a walnut between the butter pats, the same as butter balls are made ; dip in beaten egg, roll in fresh bread crumbs, and fry to a fine golden color in hot fat. These are mostly used for garnishing. Potato Balls h PAUemande.— Prepare 6 large potatoes the same as for potato croquettes ; mix with 1 tablespoonful fiour and a little fine-chopped parsley, form the preparation into small balls the size of a hickory nut ; dip in beaten egg, roll in fresh grated bread crumbs, and fry to a fine golden color in hot fat, the same as crullers. Potatoes h la Teutonia. — Peel, wash, and boil 8 medium- sized potatoes in 1 quart water and 1 tablespoonful salt When done drain and press through a sieve or a potato press ; mix with 1 table- VEGETABLES. 461 spoonfal batter the yolks of 2 eggs, season with 7a teaspoonful white pepper, the same of nutmeg and salt. Form the prepara- tion first into balls, then into pyramids, brush them over with beaten egg, set on a battered tin, and bake to a fine golden color in a hot oven ; then serve, and stick on top of each a small sprig of parsley. Potatoes ft la Duehesse. — Place 8 well-washed large potatoes in a hot oven and bake till done ; then remove the skin and mash fine ; mix with 1 ounce butter, 1 even tablespoonf ul salt

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