(2774). Potatoes Boiled In Their Skins Or Peeled English Style, Persillade Balls (Pommes De Terre Bouillies En Robe Ou Pelees, A L'Anglaise, En Boules Persillade)

Boiled In Their Skins Or Peeled

Wash some uniform-sized potatoes; cook them either by steam or in salted water from twenty-five to thirty minutes, and when nearly done (if in salted water) drain and cover with a damp cloth; put them into the oven until all their moisture has evaporated, and serve in folded napkins, with or without skins, or in a covered vegetable dish, so they keep hot.

Boiled English Style

Peel some raw potatoes; pare them in the shape of large olives, and put them in a saucepan with salt and water; cover and let the liquid boil until the potatoes are done, then drain off the water and cover over with a cloth. Close the saucepan and set it in the oven for a few moments to dry them well; pour a little melted salt butter over and dress in a vegetable dish.

Persillade Balls are potatoes formed into balls three-quarters of an inch to one inch in diameter with a vegetable spoon (Fig. 91), and cooked the same as the English. Serve them in a vegetable dish, pour salted butter and chopped parsley over.

Fig. 551.

(2775). Potatoes, Bordelaise - New (Pommes De Terre Nouvelles A La Bordelaise)

Select small, uniform-sized new potatoes; rub the peelings off with a cloth and saute them in lard, keeping the pan covered until done and of a fine color, then drain and saute in butter with a little chopped shallot, a trifle of garlic, salt and tine herbs. In case there be no new potatoes, pare old ones into olive forms, wash and boil partly in salted water, then drain and finish cooking in butter the same as the new ones.

(2776). Potatoes Broiled With Fried Bread - Raspings (Pommes De Terre Grillees A La Chapelure Frite)

To prepare broiled potatoes boiled ones are generally used, cut in half-inch thick slices; lay them on a double-hinged broiler, salt and baste with melted butter, then place the broiler over a slow fire, and cook the potatoes to a good color; dress them in the center of a dish. Fry fresh bread-crumbs in butter, and when a fine golden brown pour over the potatoes, and serve.

(2777). Potatoes, Bussy (Pommes De Terre Bussy)

After having the potatoes prepared the same as for the dauphine potatoes (No. 2783). and before dividing it into balls, mix in some chopped parsley. Take up some with a teaspoon, detach it with the finger, and let fall into hot frying fat; when of a good color drain dry, and dress on a folded napkin.

(2778). Potato Cakes (Gateaux De Pommes De Terre)

Bake eight potatoes in the oven, and when done cut them lengthwise in two, empty out entirely, and place this in a saucepan with two finely chopped shallots fried in butter, and a pound of lean meat, either of veal or lamb or dark poultry meat, chives, salt, pepper, nutmeg, two ounces of butter, six egg-yolks, and two gills of veloute sauce (No. 415). 'With this preparation make inch and a half diameter balls flattening them down to five-eighths of an inch in thickness; roll in beaten egg-white, then in flour, and fry in a pan with clarified butter. Dress on a folded napkin in a circle with fried parsley in the center.