Potatoes en Faille (Straw)

Ingredients

• six medium-sized potatoes
• half a pinch of salt
• half a pinch of pepper

Method

1. 1

   Peel and clean the potatoes; cut them into square pieces two inches long by a third of an inch wide.

2. 2

   Wash well, and drain; place them in very hot fat for six minutes, then lift them out, and lay them on a cloth to drain.

3. 3

   Sprinkle half a pinch of salt over, and serve them on a dish with a folded napkin.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 248. The excerpt below is the record exactly as published.

six medium-sized potatoes; cut them into square pieces two inches long by the third of an inch wide; VEGETABLES. 307 wash well, and drain; place them in very hot fat for six minutes, then lift them out, and lay them on a cloth to drain. Sprinkle half a pinch of salt over, and serve them on a dish with a folded napkin. 1014. Potatoes en Faille (Straw).— Prepare the same as in No. 1013, cutting a little thinner. 1015. Rice, Plain Boiled. — Clean and wash neatly a quarter of a pound of Italian rice ; place it in a saucepan with a pint and a half of cold water and a pin, h of salt ; put the lid on, and boil for twenty-two minutes. Pour through a colander, being careful to let it drain thoroughly without crushing the rice, otherwise it will be spoiled. When well dried, return it to the saucepan, put the lid on, and leave it on the corner of the stove to dry gradually for five or six minutes. It will now be ready to use as required. 1016. Rice a la Ristori.— Wash well and drain a quarter of a pound of good Italian rice; shred two ounces of bacon into small pieces, and place them in a saucepan with a medium-sized, chopped-up, raw cabbage, letting them steam for thirty minutes. Add a pinch of salt, half a pinch of pepper, and a teaspoonful of chopped parsley ; put in the rice, and moisten with half a pint of white broth (No. 99). Cook for fully a quarter of an hour longer, and serve with grated Parmesan cheese sprinkled over it. 1017. Risotto a la Milanaise.— Chop rather fine one good-sized, very sound, peeled onion. Melt two ounces of very good butter in a sauce- pan on a very brisk fire ; add the onions, brown them for six or seven minutes, or until they have obtained a good golden color ; then add ten ounces of well-picked Italian rice (a heaped cupful), with two good-sized chopped truffles ; stir well with the spatula without ceasing for one and a half minutes, then add one quart of boiling and strained white broth (No. 99), lightly stir once only, and cook for fourteen minutes. Add six fine chopped mushrooms, and little by little, at intervals, another quart of boiling wh'ite broth— stirring almost constantly with the wooden spatula while cooking, very rapidly, for ten minutes more. Season with a heavy half-teaspoonful of salt, a light saltspoonful of white pepper, adding one and a half ounces of grated Swiss cheese, and a heaped teaspoonful of Spanish branch saffron, diluted in two tablespoonfuls of hot white broth, and strained. Cook for three or four minutes longer, stirring continually meanwhile ; then pour it into a hot soup-tureen, and send to the table with a little grated Swiss cheese, separate. A little beef-marrow can be added to advantage, by making a small cavity in the centre, while yet in the pan, one minute before the time to serve, and plunging into it one tablespoonful of marrow. 1018. Oyster-plant Saute au Beurre.— Scrape nicely a large bunch of fine oyster-plant; plunge it into cold water containing two tablespoonfuls of vinegar, so as to prevent it from turning black. Take it from the water, drain, and cut it into two-inch-long pieces. Place them in a saucepan, with two tablespoonfuls of vinegar and two tablespoonfuls of flour; mix well; cover with plenty of cold water and a handful of salt; put the lid 308 THE TABLE. on, and let them boil slowly for forty minutes. Then drain, and return them to a sautoire, with an ounce and a half of the best butter procurable; season with half a pinch of pepper, the juice of half a lemon, and a tea- spoonful of chopped parsley. Heat well for five minutes, tossing occa- sionally; then place them in a hot, deep dish, and serve. 1019. Oyster-plant a la Poulette.— Scrape nicely a good-sized bunch of fine, fresh oyster-plant; plunge it at once into acidulated water, and when well washed, drain, and cut it into two-inch pieces. Place them in a saucepan, and boil them in plenty of water, adding two pinches of salt, two tablespoonfuls of vinegar, and the same quantity of diluted flour. After forty minutes, or as soon as they bend to the finger, they are done. Lift them out, drain them well, and serve with a pint of hot poulette sauce (No. 598) poured over them. 1020. Oyster-plant Saute a la Creme.— To be cooked the same as for No. 1019; but after draining them, place them in a sautoire with a gill of bechamel sauce (No. 154) and a gill of sweet cream. Season with half a pinch of salt

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