Five ounces of plain boiled potatoes put through a patent vegetable
strainer or mashed very fine. Add three ounces of butter and a slightly
heaping tablespoonful of Groult's potato flour, two eggs slightly beaten
and stirred in--a little at a time--a few drops of onion juice and salt
and pepper to taste. Have a saucepan of boiling salted water over the
fire, dip a tablespoon in cold water and then into the mixture and take
out in oblong balls as nicely and uniformly shaped as possible, and drop
them carefully into the boiling water, which must not boil too violently
as the mixture is tender and would cook to pieces. Put them in without
crowding and let them cook three minutes, taking them out one after
another as they are done. Put in a colander to drain while preparing
the curry sauce. Melt in a saucepan a heaping tablespoonful of butter
and add to it a heaping teaspoonful of flour, an even teaspoonful of
curry powder, stir well and add milk until of the consistency of cream
sauce. Put the balls into the sauce and let it come to a boil, remove
from the fire, and add a tablespoonful of good Madeira. Serve on a
platter, garnish with parsley and serve. The curry powder and wine may
be omitted if not liked, and the balls served in plain cream sauce.
MOCK FISH (a Norwegian dish).
Take three or four large white potatoes. Wash and peel them and boil
until only half done. Grate them, and take only the part that has passed
through the grater--that it may be light. Then weigh out half a pound.
Beat the yolks of three eggs very light with a quarter of a cup of
cream, mix with the potatoes and add three ounces of butter melted, half
a teaspoonful of grated white onion, a dash of cayenne pepper, and salt
to taste. Butter a mould well, sprinkle it with dried and sifted bread
crumbs, put the mixture in it, and set the mould in a pan of boiling
water in the oven, cover the mould and bake half an hour. Turn out
carefully on a platter, pour a cream or Hollandaise sauce around it, and
garnish with parsley. Serve very hot with a cucumber salad with French
dressing, as a fish course.