Potato Souffles

Ingredients

• Select six medium-sized, rather flat potatoes
• Sprinkle with salt

Method

1. 1

   Wash, pare, and trim potatoes, cut into slices one-eighth of an inch thick.

2. 2

   Fry in hot Cottolene for four minutes, then drain and let stand.

3. 3

   When fat is hot enough, fry for two minutes until browned.

4. 4

   Drain on brown paper and serve around roasted Guinea fowl.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 19. The excerpt below is the record exactly as published.

Potato Souffles — Egg-Plant With Fine Herbs Dressed Head Lettuce Orange Ice — Chocolate Jumbles Coffee TOMATO SOUP 1 can tomatoes, or 1 quart 4 cloves. tomatoes peeled and cut in }/2 teaspoon peppercorns, pieces. Few gratings nutmeg. 2 slices onion. 3 tablespoons butter. 2 sprays parsley. 2 tablespoons flour. Bit of bay leaf. Salt, pepper, cayenne. Process : Cook the first six ingredients together twenty minutes. Rub through a puree strainer, keep hot. Melt butter in a sauce- pan, add flour and stir to a smooth paste, let cook one minute; dilute with tomato mixture to the consistency to pour. Combine mixtures and season with salt, a few grains cayenne and a grating of nutmeg. Reheat and serve with crisp, toasted Saratoga Wafers. ROAST GUINEA FOWL Clean, singe, draw and truss in the same way as for roasting chicken. Stuff if desired. Sprinkle with salt and pepper. Lay very thin slices of fat salt pork over the breast, wings and legs. Place in a covered roasting pan, pour in one-half cup water, set in oven and roast from forty-five minutes to one hour (continue cooking if liked well done), turning so as to brown evenly. (When the roasting pan is used there need be no basting.) If roasted in ItTsunuy 52 Sunday Dinners 41 an open dripping-pan, baste every ten to fifteen minutes. The flesh of this bird is dry and is therefore best cooked rare. Serve as roast chicken. Prepare sauce same as Giblet Sauce. (See Page 154.) RHUBARB SAUCE The young, tender stalks of rhubarb need only be washed, tops and root cut off, then cut in one-inch pieces (without peeling). Put in a sauce-pan, add just enough water to prevent burning. Cook slowly until soft. Add sugar to sweeten to taste, cook five minutes, cool and turn into serving dish. POTATO SOUFFLES Select six medium-sized, rather flat potatoes

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