Potatoes a la Colbert

Ingredients

• seasoned with pepper
• seasoned with salt
• stewed in rich brown sauce
• a little fresh butter
• chopped parsley are also added

Method

1. 1

   Cut cold boiled potatoes into squares, season, toss in butter, and stew in brown sauce.

2. 2

   Add butter and parsley before serving.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 77. The excerpt below is the record exactly as published.

, season with salt and pepper, and add the yolks of 3 eggs and the whites of 2 whisked to a stiff froth. Shape the puree with a teaspoonful the same as for POTATOES. T57 quenelles, place them on a buttered baking tin, brush them over with beaten egg mixed with melted butter, and bake them in a hot oven to a nice brown colour. Dish up and serve hot. Potatoes a la Minute. Wash and peel some potatoes, cut them into slices of about ^ in. in thickness, put into salted boiling water and if of good quality they will be done in a few minutes. Strain off the water, place the potatoes in a hot dish, put a few small pieces of fresh butter on top, and serve immediately. Rissole Potatoes. Wash and wipe about 2 lb. of very small potatoes. Boil them in water in their jackets ; next peel them carefully, place them in a frying basket and plunge them into a pan of hot fat and fry till they are of a golden colour. Take up, drain them and season with salt. Dish up and serve hot. Potatoes a la Poulette. Wash and scrape or peel some new potatoes, boil them quickly in salted water, to which the juice of a lemon is added. When done, drain them and put them into a stew-pan with some butter kneaded with a small quantity of flour ; moisten with milk or white stock and let simmer. Lastly add the beaten yolks of 2 eggs, season to taste, dish up, and serve hot. Potatoes a la Hollandaise. Choose small Dutch potatoes, well wash, peel, and boil them till tender in salted water for about ^ hour. Then drain and put them in a vegetable dish. Serve them with a little fresh melted butter poured over. Anna Potatoes. Wash, peel, and trim 8 to 10 long-shaped potatoes ; slice them as thinly as possible. Wash, drain, and dry the slices on a cloth, then season them with salt 1 58 IIOW TO COOK VEGETABLES. and pepper. Range the potatoes in a well-buttered "Anna” pan or mould, using a liberal supply of oiled butter between each layer. Cook them in a fairly hot oven from 25 to 30 minutes. Pour off the butter, and turn out the potato shape on to a hot dish and serve. Potatoes a la Bechamel. These are simply plain potatoes boiled or steamed, dished up hot, and sauced over with Bechamel sauce, and sent to table. New Potatoes a la Hollandaise. Wash, scrape, and boil about two dozen or more even-sized new potatoes ; drain, dry, and put them into a vegetable dish. Melt 2 oz. of butter in a stew-pan ; add a tablespoonful of Bechamel sauce. Work up well ; mix with 1 yolk of egg the juice of half a lemon ; season with a little white pepper, grated nutmeg, and salt ; stir a little longer over the fire, but do not let it boil. Pour over the potatoes and serve. New Potatoes ( German style). Wash, peel, and cut into quarters two dozen new potatoes, then put them in a stew-pan, season with salt and pepper, and moisten them with a little white stock. Add a small bunch of parsley and a small peeled onion. Boil up and allow the potatoes to simmer in the broth till they are cooked. Remove the parsley and onion, then add a small piece of butter, and the juice of a lemon. Shake the potatoes in the stew-pan, until the butter is melted, then sprinkle over a little chopped parsley, and send to table in a hot dish. Potatoes a la Viennoise. Cut some washed and peeled potatoes into fairly large dice shapes, parboil them in salted water_ POTATOES. T50 drain and stew them in seasoned beef broth, flavoured with onions and a clove. Dish up, sprinkle over with finely-chopped chives or parsley, and serve. Potatoes a la Conitesse. Slice thinly some raw potatoes, range them neatly in a well-buttered timbale mould, moisten each layer with very little seasoned Veloute sauce, and bake in a liot oven for about 30 minutes. Turn out on a hot dish and serve. Potatoes a la Colbert. These are cold boiled potatoes cut into squares, seasoned with pepper and salt, tossed in butter, and stewed in rich brown sauce ; a little fresh butter and chopped parsley are also added

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