Rechauffe of New Potatoes

Ingredients

• from half an ounce to one ounce of butter
• a good dessertspoonful of chives
• with salt
• with pepper
• dust of nutmeg
• pour in sufficient cream or new milk
• add as many cold cooked and sliced new potatoes as you want

Method

1. 1

   Melt butter with chives, salt, pepper, and nutmeg.

2. 2

   Stir in cream or milk until boiling, add sliced potatoes, heat through without boiling, and serve with coralline pepper.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 99. The excerpt below is the record exactly as published.

Rechauffe of New Potatoes. Put into a pan from half an ounce to one ounce of butter, add a good dessertspoonful of chives, with salt, pepper, and dust of nutmeg to taste; when the whole is smoothly blended, pour in sufficient cream or new milk and stir all together until it boils up, then add as many cold cooked and sliced new po- tatoes as you want, and allow them to heat thoroughly in the sauce without actually boiling, which would break them; serve them with a dust of coralline pepper. Cream Potatoes. Having washed and peeled the number of potatoes required, cut them into very thin slices, and as much the same size as possible. Place them in cold water for half an hour, then drain them and dry on a soft clean cloth. Have ready a fire- proof dish with a closely-fitting lid, butter the bottom and sides of it, and place over all, after filling with potato, a layer of butter. 'Fix the lid on firmly, and place the dish in a mod- erate oven for three-quarters of an hour, when serve. Potato Croquettes. Take one pound of cold cooked potato and mash until all the lumps have disappeared, add a pat of butter and enough STANDARD COOKERY. 143 milk or cream to make the potato soft and of the right con- sistency to form into balls. Add a tablespoonful of chopped parsley, a very small quantity of chives (if liked), mix well and form into balls. Coat them with eggs, roll them in finely- grated breadcrumbs, fry a golden brown, drain and serve. I Potatoes a la Lyonnaise. Select some waxy potatoes which have been boiled or steamed and allowed to become cold; cut them into dice- shaped pieces and flour them. Put some clarified drippings (about an ounce is sufficient for half a dozen medium-sized potatoes) into a frying pan, with a dessertspoonful of onion (which has been scalded and finely chopped) and the potatoes, and fry them till they are slightly browned, taking care to turn them constantly, so that they do not burn. Then pour into the pan a small quantity of stock or milk, and when it boils add salt and pepper and a tablespoonful of chopped pars- ley, and serve very hot. Potatoes a la Maitre d'Hotel. Boil some new potatoes, then slice them, and heat them with two ounces of butter, some minced parsley, a few drops of lemon juice, and a half teacupful of stock, salt and pepper. Puffed Potatoes. Peel the potatoes and cut them into slices about one-eighth of an inch in thickness. Cut each slice into half. Soak the potatoes in cold water for half an hour. Dry well by rolling them up in a cloth. Put plenty of clean fat into a stewpan and as soon as it is hot (not boiling) put in the potatoes (in a frying basket). Let them cook slowly until they are tender, but they must on no account be allowed to get brown. Put aside on paper to drain. When they have had time to cool, prepare a bath of boiling fat. Place some of the potatoes (not too many at a time) in a frying basket. Immerse them in the boiling fat, when they should puff up, and quickly be- come a golden brown. Remove the basket directly the pota- toes are ready. When all are done, sprinkle with salt and pepper, and serve at once. The secret of success lies in the two cookings, and the potatoes must be perfectly dry before cooking. Potato Ribbons. Wash, dry, and peel some large potatoes. Now pare them round and round into long strips. The strips should not be 144 STANDARD COOKERY. too thin, or they will break. Place in a frying basket and drop into hot fat, and fry a delicate brown; drain and sprin- kle with salt, cayenne, and white pepper. Potatoes and Cheese. Beat two large eggs thoroughly, add three-quarters of a pint of milk, and season with a little pepper and salt. Next butter a lange baking dish and put in first a layer of slices of cold potatoes. Sprinkle with grated cheese and a little pepper and salt and add carefully two tablespoonfuls of the eggs and milk. Repeat the process till the dish is full, letting the top layer be one of grated cheese. Bake in a moderate oven for half an hour and serve in the dish in which it is cooked. This is a simple and economical way of using up cold pota- toes. It makes an excellent supper dish. Boiled Potatoes. Cook the potatoes in their jackets in salted water, after which peel them, cut into slices and place on a dish. Pour over them a white sauce with capers, or gherkins cut into pieces about the size of capers. Potato Puff Balls. Take a cupful of crushed bread rusks with three cupfuls of mashed potatoes and mix with two well-beaten eggs. Flavor with chopped parsley, pepper, salt, and a little nutmeg. If the mixture is not very stiff add a little more bread. Make into small balls and throw into boiling salted water, in which let them cook for a quarter of an hour, by which time they will have nearly doubled in size. Tomato sauce may be served with these. Dutch Fried Potatoes. Put a spoonful of chopped onion into a frying pan with sufficient butter, and let it brown. Then add two cupfuls of sliced raw potatoes, sprinkle with pepper

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