Potatoes A La Norvegienne - Pommes De Terre A La Norvegienne

Cut some cooked mealy potatoes into slices, place them in a buttered dish on which they are to be served, sprinkle over them a little salt and coralline pepper, grated Parmesan cheese, and a little cream, place the dish in a deep tin containing boiling water, and put in a quick oven for about fifteen minutes; then take up, mask the top with Cheese puree (see recipe), then brown with a red-hot salamander, sprinkle with a little raw chopped parsley and coralline pepper, and serve on a dish, on a paper or folded napkin, for luncheon or second course.

Potatoes A La Santage Pommes De Terre A La Santage

Take some creamy puree of potatoes (see recipe), and by means of a forcing bag with a large rose pipe arrange it in a pile in the centre of a dish and cover it over with potatoes that have been cut very thin, long, and coiled, by means of a spiral cutter, and then fried in two fats; the first fat must be quite hot but not boiling, to cook the potatoes till tender, the second should be boiling so that it will brown and crisp them; garnish the dish with picked and fried parsley and serve.

Potatoes A La Theodora - Pommes De Terre A La Theodora

Plainly boil four or five potatoes, and, when cooked, rub them through a fine wire sieve; mix with them into a smooth paste a little salt, a pat of fresh butter, and some cream, and put the mixture into a forcing bag with a rose pipe; force it out on to the dish in which it is to be served, and garnish with cooked cucumber peas (see recipe). Serve as a second-course vegetable or for luncheon, etc.

Potatoes With Cheese Pommes De Terre Au Fromage

Take two pounds of plainly boiled potatoes, when cooked rub them through a wire sieve, and mix them with one ounce of grated Parmesan, and one ounce of Gruyere cheese, two ounces of butter, enough cream to make the mixture into a smooth paste, season with a tiny dust of cayenne pepper, a little salt, and stir on the fire till the mixture boils; then dish up in a pile on a hot dish and pour over the potato a nice Cheese Cream sauce (see recipe), brown with a red-hot salamander, and serve for luncheon or dinner as a second-course dish. This puree is also nice to use for garnishing entrees, etc.

Potato Souffle's A La Christina Souffles De Pommes De Terre A La Christina

Wash and bake four large potatoes in their skins till quite tender, remove the insides and rub through a wire sieve, mix in a dust of coralline pepper, a teaspoonful of finely-chopped raw green parsley, one ounce of Parmesan cheese, two ounces of warm butter, two raw yolks of eggs, two tablespoonfuls of stiffly-whipped cream, and four whites of eggs that have been whipped stiff with a pinch of salt; stir lightly together, and put the mixture into well-buttered china souffle cases, sprinkle with a few browned breadcrumbs, put a tiny bit of butter on the top of each, and bake in a quick oven for about fifteen minutes; then take up, sprinkle with a little finely-chopped raw green parsley, and serve on a hot dish, on a paper or napkin, for a vegetable with a remove or for a second-course or luncheon dish.