Potatoes A La Cannes

Ingredients

• six medium-sized potatoes
• salt to taste
• warm fat

Method

1. 1

   Wash and peel potatoes, cut into slices.

2. 2

   Soak in salted ice water for 15 minutes, then dry.

3. 3

   Simmer in warm fat until tender, then fry in boiling fat until puffed.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 25. The excerpt below is the record exactly as published.

POTATOES A LA CANNES — Wash six medium-sized potatoes, and peel. Cut them endwise in slices one-fourth of an inch thick and stand in salted ice water fif- teen minutes. Dry them, and simmer until tender in warm fat (not boiling hot) about ten minutes. Take them from the fat and drain. Make the fat boiling hot, put a few pieces at a time in a frying-basket and plunge into the fat. They should puff out to about twice their original size. TOMATOES ALA PERUGIA — Select three medium-sized firm tomatoes, scald and skin ; scoop out most of the contents and fill with half a pound of well-spiced sausage meat, to which has been added two thick slices of bread soaked in half a cup- ful of boiling water, and then squeezed. Place the stuffed tomatoes in a fire-proof bak- ing-dish and sprinkle over them some fine crumbs, add the following sauce, and bake in a moderate oven about forty minutes, and serve in the same dish. Sauce — Soak one ounce of dried mushrooms m one cupful of boiling water about an hour. Drain carefully and chop fine. Heat two tablespoonfuls of oil in a frying-pan, add one large onion sliced thin and a bit of garlic (if liked) and simmer till tender ; then add the chopped mushrooms, two tomatoes, one chopped green pepper (seeds removed), one teaspoonful of Worcestershire sauce, and the mushroom water, salt to taste

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