New Potatoes Fried Pommes De Terre Nouvelles Frites

Cleanse and wash well in cold water some new potatoes, cut in rounds about one and a half to two inches in diameter, and about half an inch thick, and drain and rub them well in a clean dry cloth. Have a stewpan or frying kettle with sufficient clean hot fat to cover the potatoes, and put them to fry gently over the fire till tender, when they should be a pretty golden colour; take up and shake well from the fat, sprinkle with a little salt and finely-chopped parsley, then dish up on a hot dish on a dish-paper and serve for dinner or luncheon.

New Potatoes A La Creme Pommes De Terre Nouvelles A La Creme

Scrape or peel some new potatoes and trim them into regular shapes, wash them well in cold water, put them into a stewpan with a little salt, a little bunch of mint, and sufficient water to cover them; bring to the boil, and let them simmer for about fifteen minutes, then remove the mint and strain the potatoes carefully so that they do not break, and let them dry on the side of the stove for a few minutes; dish them up in a pile on a hot dish, pour over them some cream prepared as below and garnish with chopped raw parsley and chopped cooked ox tongue arranged in layers. Serve for luncheon or as a second-course vegetable, or with a remove for a dinner party.

Cream For Serving Over Potatoes

Put into a stewpan one ounce of fine flour, one ounce of butter, and a pinch of salt, and mix together till smooth, add half a pint of thin cream, and stir over the fire till it boils; tammy, then pour over the potatoes.

Potato Loaves Pains De Pommes De Terre

Prepare the potatoes as for Croquettes (vol. i.), and when cold roll up with a little flour and form into the shape of tiny cottage loaves, making each sufficient for one person; well brush them over with the whole egg beaten up, place them on a buttered tin, and bake in a quick oven for fifteen minutes, and serve on a hot dish on a fancy paper for luncheon or as a vegetable for dinner. They should be a pretty golden colour when ready.

Potatoes Breadcrumbed With Tomato Puree Pommes De Terre Panees Au Puree De Tomates

Cut half-a-dozen medium-sized, cold, boiled potatoes in rounds about the size of half-a-crown and a quarter of an inch thick, steep these in warm butter, season with a pinch of salt and white pepper and a little finely-chopped parsley, dip them in whole beaten-up raw egg, and then in freshly-made breadcrumbs, put them in a buttered tin or saute pan, and bake them for fifteen to twenty minutes to take a nice golden colour; or they may be fried. Cut up four good-sized tomatoes into a stewpan with two ounces of butter, half a chopped eschalot, and a little pepper and salt, and draw them down steadily on the side of the stove for about fifteen minutes; add three or four drops of liquid carmine, pass through a fine hair sieve, make hot in the bain-marie, mix in a pinch of chopped tarragon and chervil; arrange the prepared potatoes straight down a hot dish, pour the tomato puree on the bottom of the dish, and serve quite hot for dinner or luncheon as a dressed vegetable.