Potatoes a la Provencale

Ingredients

• Mash and pass through a sieve two pounds of potatoes
• season with pepper
• season with salt
• Grate two ounces of Swiss cheese
• pound it with enough butter to make a paste
• add a gill of milk
• a teaspoonful of chopped parsley

Method

1. 1

   Mash and pass the potatoes through a sieve, season with pepper and salt.

2. 2

   Grate Swiss cheese and pound it with enough butter to make a paste, add milk and chopped parsley.

3. 3

   Mix with the potatoes and stir until the mixture is a pale brown.

4. 4

   Serve as a pyramid.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 91. The excerpt below is the record exactly as published.

POTATOES A LA PROVENCALE. Mash and pass through a sieve two pounds of potatoes, season with pepper and salt. Grate two ounces of Swiss cheese, pound it with enough butter to make a paste, add a gill of milk and a teaspoonful of chopped parsley; put this in a sautd pan, add the potatoes, mix all well together and stir until the mixture is a pale brown Serve as a pyramid. TIMBALE OF POTATOES. Boil, drain, wash and pass through, a fine sieve two quarts of Irish pota- toes, place in a saucepan with six ounces of butter, two whole eggs, the , VEGETABLES. 167 yolks of six eggs, salt, pepper, nutmeg, and a little sugar ; have a plain two- quart copper timbale mould, well buttered, and sprinkled with fresh bread- crumbs, and bits of butter on top ; bake for half an hour in a moderately hot oven ; before serving pass the blade of a knife between the potatoes and the mould, turn over carefully, and in a few minutes take the mould off and serve. POTATOES A L'ANGLAISE. Boil some potatoes very dry ; mash until perfectly smooth, season well with salt and pepper, warm them with an ounce of butter to every pound of potatoes, and a few spoonfuls of thick cream ; let them cool a little ; roll into balls, sprinkle over them some crushed vermicelli or macaroni, and fry them a light brown, QUIRLED POTATOES. Peel, boil, mash, and season a few mashed potatoes, then put them into a colander, pressing them through into the dish you wish to serve them in ; set in the oven and brown. POTATO CAKES. Two pounds of mashed potatoes, two tablespoonfuls of butter and a little salt, two pounds of flour, and milk enough to make a batter, one-half cup of yeast; set it to rise and when light bake in cakes size of a muffin. SWEET POTATOES SLICED. Steam until done, remove the skin carefully, cut them in longitudinal slices quarter of inch thick, and pour over each slice, as it is put into the dish, a sj-rup made of butter and sugar, equal parts and boiled together. —Mrs. A. F. Aikens. BAKED SWEET POTATOES. Wash and dry the potatoes, place them in the oven and bake until done. Very nice with roast pork or beef. FRIED SWEET POTATOES. Parboil the potatoes until nearly done. Slice and sprinkle with sugar. Fry in hot fat and send to the table hot. 168 TWENTIETH CENTURY HOME COOK BOOK. TOMATOES A LA CREME. Peel and slice fine ripe tomatoes, one quart of fresh ones or a pound can, stew until perfectly smooth, season with salt

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