teaspoonful of minced parsley and tomato, and warm this mixture for a
few moments in some butter. Fill the mushrooms (they should be large
ones) with this mixture, place them on a buttered baking-dish, and
bake them six minutes, basting them with clarified butter.
Mushroom Toast.
Crôute aux Champignons.
Take the stems off half a pound of small mushrooms, then peel them.
Dissolve two ounces of butter in a stewpan, strew over them a dust of
cayenne and a dust of pounded mace, and let them stew over a gentle
fire from ten to fifteen minutes; shake them all the time; then add a
small dessert-spoonful of flour, and shake the pan until it is browned
a pale colour. Pour in slowly a gill of good gravy, and when the
mushrooms have stewed softly for a couple of minutes, throw in a little
salt and a squeeze of lemon-juice, and pour them on a slice cut about
an inch thick from the under part of a moderately-sized loaf and fried
in butter a pale brown, after having been first slightly hollowed on
the outside.
Mushrooms and Tomatoes.
Toast a slice of bread, butter it, and cut it into rounds two inches
in diameter. Dip the tomatoes into hot water and peel them; cut them
into thick slices and lay them on the toast; on the top of these place
a peeled mushroom. These must be put into a buttered tin, and a little
clarified melted butter poured over each; then place the dish into
the oven for two minutes and baste them whilst cooking. Serve hot and
quickly.
Baked Spanish Onions.
Take a large onion: wash it clean; take a corer and remove the core,
and put in its place some butter, pepper, and salt, and let it bake
with a thin piece of paper round it for an hour, or till done, in a
slow oven. When done, peel it and put it into a vegetable-dish, and
pour over some good brown gravy.
Onions à la Bretonne.
Brown four large onions over a slow fire in butter and salt, and when a
good colour stir in a little flour. Moisten with good brown stock and
reduce. Pass the same over a tammy, and pour the onions.
Onions à la Bordeaux.
Parboil some onions, not too large; drain the water from them; put them
into a stewpan with an ounce of butter and a bouquet garni chopped
fine; add a gill of good rich gravy, and the same of claret; simmer
till the onions are fairly tender, and the sauce reduced. Squeeze over
a tablespoonful of lemon-juice. Dish up, and serve hot.
Spanish Onion à la Célerie.
Peel a large Spanish onion and bring it to the boil in the usual way.
Let it drain thoroughly. Take an apple-corer and take out the centre,
and fill in with a forcemeat of tomatoes and mushrooms, with a few
drops of lemon-juice. Put the stuffed onion into a stewpan with one
small carrot, one small turnip, a bouquet garni, a dust of cayenne, a
lean piece of ham, and some good Espagnole, or rich brown sauce (about
half a pint). Put them in the oven, with a few live coals on the lid,
and let all stew for three hours, or perhaps a little longer, adding
a little butter and gravy from time to time. When cooked, glaze the
onion, remove all fat from the sauce, and pour round the onion; and
have strips of celery which have been cooked in thin broth in which
some cheese had been sprinkled, drain them, and garnish the top of the
onion with them.
Onions à la Corsica.
Peel four large onions. Cut them into quarters and then slice them.
Throw them into boiling salad oil. Keep stirring till they are tender.
After draining them, stir in enough cooked spinach to turn them green.
Place them on a dish and serve, garnished with the white of hard-boiled
egg cut in quarters and the yolk chopped and arranged in little bunches
round.
Onions à la Crème.
Take four small Spanish onions and boil them in three waters; drain
them and put them into a stewpan with two ounces of butter, a little
flour rubbed smooth, pepper and salt, and a gill of cream. Put this
over a slow fire and stir frequently till cooked. Serve with the same
poured over them.
Onion Fritters.
Chop up an onion. Make a stiff batter with a table-spoonful of flour,
an egg, a little milk, pepper, and salt. Mix all well together, and
put a dessertspoonful at a time into a frying-pan of boiling butter or
dripping. Brown the fritters on both sides and serve them, alone or
handed round with rump steak.
Onions à la Génoise.
Take a pint of small onions and boil them in good Lucca or olive oil.
Drain them and pour this sauce over them. A tablespoonful of minced
capers, gherkins, and sultana raisins, minced parsley, a dust of
cayenne pepper, a tablespoonful of vinegar, a teaspoonful of castor
sugar, and a tablespoonful of good gravy, and O. K. Sauce. When these
ingredients are hot, pour over the onions and serve.
Onions ‘au Jus.’
Cook some young onions in boiling salt and water for fifteen minutes,
then drain them. Mix some flour and butter well together over the fire
until they are pale brown; add a little claret and gravy. Now put in
the onions with a bouquet garni, a couple of cloves, and a bay leaf.
Simmer all together till the onions are quite cooked. Strain and dish
up the onions with the sauce, and add some fried sippets, a few capers,
and a couple of minced anchovies.
Miroton of Onion.
Take some onions, chop them up, and sauté them in butter till they are
browned. Dredge a little flour over them, then add hard-boiled eggs
cut up small, shred herbs, pepper, a gill of cream, and a teaspoonful
of sauterne. Place this mixture in a buttered mould, and bake it for
about an hour. Turn it out and garnish with fried parsley.
Ragoût of Onions.
Peel and blanch six onions, strain the water from them, and place them
in a stewpan with half a pint of cream, pepper, salt to taste, and a
dust of cayenne. Simmer till the onions are done, then make a liaison
with the yolks of two eggs into the cream sauce, and serve the onions
with the sauce around, and garnished with fried sippets cut into shapes.
Onions à l’Espagnole.
Peel a large onion and stamp out the core with a vegetable-culler;
parboil in water for ten minutes, and drain on a sieve. Spread the
bottom of a stewpan with butter, place the onion in it; moisten with
gravy just enough to cover it, and let it boil slowly, turning it
occasionally. When nearly done, add a dessert-spoonful of castor sugar,
and boil down quickly to a glaze; add a little tomato purée, and roll
the onion in it, and dish up.
Spanish Onions Stewed.
Boil a large onion, and when done scoop out the middle and fill it with
forcemeat, fry it a light brown, and make a rich gravy and pour over.
Stuffed Onions.
Parboil onion or onions in salted water for ten minutes. Remove the
core with column-cutter, leaving the bottom intact. Fill up with
a mixture of bread-crumbs, anchovies, well washed and cut-up small
capers, pepper, and salt; melt a piece of butter in a saucepan, and
mix with it a table-spoonful of flour; put in the onion; take an equal
quantity of broth and claret, pour enough into the saucepan to almost
cover the onions; add a bundle of herbs tied up, with a few cloves, and
simmer gently till the onions are done; remove the herbs and dish up
the onions.
Stuffed Onions.
(Another way.)
Peel a couple of fair-sized Portugal onions, parboil and drain them;
scoop out the centre, but keeping the onions whole. Chop up the inside
of the onion with a little meat and a little fat bacon; add some
bread-crumbs, a sprig of parsley, and a small piece of lemon peel,
chopped fine; add pepper and salt to taste; then beat it all up to a
paste with a well-beaten egg and stuff the onions with it, dredge them
with flour, and fry them a nice brown; then place them in a stewpan
with a rich brown gravy to cover them, and let them stew gently for two
hours.
Parsnip Fritters.
Take three large parsnips and boil them till tender; peel them and mash
them very finely; add a teaspoonful of flour, one well-beaten egg, and
salt to taste. Make the mixture into small cakes with a spoon, and fry
them on both sides, a delicate brown in good dripping or butter. Serve
them up very hot and piled upon the dish.
Parsnip Balls.
Parboil six parsnips, and let them get cold; then peel them and grate
them. Beat two eggs till very light and mix with the grated parsnip,
adding enough flour to bind the mixture. Make this mixture into small
flat balls. Have some boiling lard or clarified dripping and drop the
balls gently into it; fry them until a golden brown on both sides. Send
to the table hot, garnished with fried parsley.
Petits Pois à la Demi-Bourgeoise.
Put a quart of young peas into a stewpan, with a good-sized piece of
butter, one onion, one cabbage lettuce cut in four. Let them be stewed
in their own juice upon a very slow fire. When they are done and there
is hardly any sauce left, add a little sugar, very fine salt, and
afterwards the yolks of two eggs with some cream; mix the whole on the
fire and serve up.
Peas Stewed with Lettuces and Ham.
Shell a peck of young green peas and put them into a bowl of cold water
and two ounces of butter. Work them well with the fingers to make the
peas stick together, and then drain them in a colander. Put them then
in a stewpan with the hearts of two cabbage lettuces finely shred, a
large onion cut into thin slices, a handful of parsley, and half a
pound of ham cut into small pieces; cover the saucepan closely and let
the peas stew till the peas are tender; shake the saucepan now and
again to prevent the peas sticking. When they are done, take out the
ham and the onion, put in two ounces of butter mixed smoothly with a
dessert-spoonful of flour and a table-spoonful of cream. A sprig of
mint stewed with the peas is an improvement. Simmer gently for four
minutes, and serve as hot as possible, with fried sippets round, and
slices of broiled ham on the top.
Potato-Balls.
Bake half a dozen potatoes; rub them through a wire sieve, and put them
into a stewpan with an ounce of butter, two yolks of eggs, a little
pepper and salt; stir over the fire till the paste leaves the sides of
the pan; then put it between two plates to get cold; then shape this
potato-paste into small balls or pears (the stalks being represented by
parsley stalks); dip these into beaten egg, roll them in bread-crumbs
and fry of a pale colour in hot frying fat; dish them up high in a
pyramid shape.
Potato-Balls à la Duchesse.
Take half a dozen potatoes, boil and pass them through a sieve, and
work into them in a bowl one gill of cream and the yolks of three
eggs; add pepper, salt, and a grate of nutmeg to taste, with some
finely-chopped parsley. When well mixed and smooth, take them up by
little spoonfuls, roll each into a ball, flatten and flour it slightly.
Lay them all on a sauté-pan, with plenty of melted butter, and cook
them slowly. Turn them when one side is done, and serve hot as soon as
both sides are coloured.
Potato-Ball Ragoût.
Mash, roll up with yolk of egg, grated ham or tongue, minced parsley,
one onion, pepper, salt, and a little bit of butter; roll them in
beaten egg and a little flour, and fry them in good dripping.
Potatoes à la Bonn.
(German Recipe.)
Cut some raw potatoes into slices half an inch thick, and cut them into
four or five strips; fry them in plenty of very hot butter till a nice
golden colour, turning them so that all sides should be equally golden.
Have ready one ounce of Parmesan cheese and one ounce of Gruyère
cheese, and a gill of cream which has been stirred over the fire
till the cheese is hot and melted; add a dust of cayenne. Put in the
potatoes and give one stir round, and arrange in a dish which will hold
hot water.
Potato Boulettes.
Boil some good potatoes, dry, mash a pound of them smoothly, and mix
with them two ounces of fresh butter, a teaspoonful of salt, a little
nutmeg, the beaten and strained yolks of four eggs, and then the whites
well whisked. Mould the mixture with a teaspoon, and drop it into a
small pan of boiling butter, and fry these boulettes for five minutes
over a moderate fire a pale brown colour; drain, and dish them up high.
Potatoes in Cases.
Take as many potatoes as may be required and bake them; cut a small
piece from the top of each and with a spoon scoop out the insides. Mash
them smoothly, and pass through a sieve; mix with this potato-paste
an ounce of fresh butter and a gill of cream. Put it into a stewpan
over a slow fire to boil, and during the time stir quickly in the
whites of a couple of eggs whipped to a very stiff froth; then fill the
potato-skins with the mixture, bake quickly in the oven, and serve in a
folded napkin.
Potato-Chips or Ribbons.
Wash a pound of potatoes well in cold water, and scrub them clean;
peel them, and cut out the eyes, and any black specks there may be;
then peel the potatoes very thinly into ribbons and twist them into
fancy shapes. Put into a saucepan about a pound of clarified dripping,
and heat it to frying heat; then take a frying-basket and put the
potato-ribbons in when the fat is quite hot, for about six minutes.
Place a piece of paper on a plate, and when the chips are done--which
they will be when they become quite crisp and of a pale brown
colour--turn them out on to the paper and drain off the grease, and
sprinkle salt over them, and serve them very hot
Potatoes à la Crème.
Put a piece of butter rolled in flour in a stewpan, with some salt,
pepper, and a grate of nutmeg. Mix all well together and add a gill of
cream; then place the sauce on the fire and stir round till it boils.
Have ready some potatoes cut in slices; put them into the sauce, and
after warming them up serve very hot. Sometimes a little chopped
parsley and green onions are added to the sauce.
Potato Croquettes.
Boil some potatoes very dry; mash them quite smoothly; season them
with salt and white pepper; warm them with about an ounce and a half
of butter, pound it, and add two tablespoonfuls of good cream. Boil
them till dry; let them cool a little, and then roll them into balls;
sprinkle over them crushed vermicelli, and fry them a pale brown.
Sometimes they are rolled in egg and bread-crumbs instead of the
vermicelli.
Potato Croquettes.
(Another way.)
Take two pounds of potatoes, boil them, and pass them through a wire
sieve with a wooden spoon; then put into a stewpan an ounce of butter
and a tablespoonful of milk and put it on the fire, and when this is
hot stir in smoothly the sifted potato; then take off the stewpan
from the fire, and break the yolks of two eggs into a basin and stir
them one at a time into the sifted potato; then take three sprigs of
parsley, wash them in cold water, dry them in a cloth and chop them
very finely. Sprinkle the parsley into the stewpan and season the
potato with a little pepper and salt. Turn the potato on to a plate and
let it get cold; then put some clarified dripping into a deep stewpan
and put it on the fire to heat, and have some bread-crumbs ready. When
the potato-mixture is cold form it into balls; then egg and bread-crumb
these balls and fry them in a frying-basket, taking care the balls
do not touch each other. When the fat is hot and smoking put in the
frying-basket for two minutes and fry a pale yellow; drain them, and
mount them up high on a dish, and ornament with fried parsley.
Potatoes à la Crème au Gratin.
Take some boiled potatoes and cut them into slices about an inch in
diameter. Make a white béchamel sauce in which grated Parmesan cheese
has been well mixed; place some neat little fried croûtons round the
bottom of the dish in the form of a coronet; place inside it a close
circular row of the sliced potatoes, and then spread a layer of the
Parmesan mixture over them; repeat the row of potatoes and the mixture
till the dish is full; smooth the top over with some of the sauce;
shake some fried bread-crumbs and grated Parmesan cheese over all. Put
all into the oven for twenty minutes, and then serve.
Potato Cheese.
Follow the recipe exactly as for Potato Soufflée, adding only three
ounces of grated cheese, Parmesan or otherwise, to the ingredients.
Potato Fritters.
Take a pint of milk, put into it three ounces of potato-flour, warm
it up for a quarter of an hour; flavour it with an ounce of powdered
macaroons, a dessertspoonful of sugar, and six drops of orange-flower
water. Boil, and then add two yolks of eggs; stir till it becomes a
thick batter; pour into a dish to get cold, when it should be rolled
into small balls the size of a walnut; egg and bread-crumb them and
fry. Sprinkle with powdered sugar before serving.
Potatoes au Gratin.
Boil the potatoes, then peel them and pound them smooth. Place a
layer of them on a baking-dish and sprinkle over them a little grated
Parmesan cheese, with a few little bits of butter; then add another
layer of potato, cheese, and butter until all the potato is used up.
Salamander this and send to table quickly.
Fried Potatoes à la Hollandaise.
Boil some potatoes in salt and water, peel and mash them and rub them
through a sieve; season with salt, pepper, and a bouquet garni, and
moisten with a gill of good gravy--the purée should be very thick; then
make it into balls, which should be dipped in beaten egg and fried, and
served with fried parsley.
Potatoes à l’Italienne.
Bake some potatoes; cut off the tops and scoop out the pulp, and
mix with a third proportion of well-boiled rice; season with grated
Parmesan cheese, pepper, and salt. Put this mixture back into the
potato-shells, replace the tops, and bake them in the oven for a few
minutes. This makes a very nice savoury.
Italian Potatoes.
(Another way.)
Boil one pound of potatoes, then peel and pound them; add three ounces
of butter, a little bread-crumb soaked in milk; beat the mixture smooth
but not liquid; beat the yolks of three eggs well; add them to the
mixture with the beaten whites of two. Dish this high up on a dish,
smooth it with a knife, pour over some hot butter, and bake in the
oven. Serve quickly.
Potato Klösse.
Take about six baked potatoes and scoop out the floury part till there
are about six ounces. Beat two ounces of butter to a cream, and mix it
with the potato-flour; add the well-beaten yolks of two eggs, a grate
of nutmeg, and a little pepper and salt to taste. Beat the mixture
thoroughly, and mould it into small balls. Drop these in boiling salt
and water, and be careful to do this with a metal spoon, and to dip it
into boiling water each time it is used. Or they may be made with two
ounces of finely-grated bread-crumbs and one ounce of Parmesan, the
white of one of the eggs, then moulded and boiled as above. Sprinkle
fried bread-crumbs over when dishing them up.
Potatoes à la Lyonnaise.
Cut up in rounds about a quarter of an inch thick six potatoes that
have been boiled, and fry them a pale golden colour, with an ounce and
a half of butter, in a frying-pan; season with chopped parsley and
shallot, pepper and salt, and a tablespoonful of lemon-juice.
Potatoes à la Maître d’Hôtel.
Wash half a dozen potatoes; boil them in salt and water. When done,
drain, and let them cool. Then peel and cut the potatoes into thick
slices; put one and a half ounce of butter, a little pepper and salt
to taste, four tablespoonfuls of good gravy, and one table-spoonful of
minced parsley. Mix all well together, put in the potatoes, shake them
well in the sauce to cover them, and when quite hot through squeeze in
the lemon-juice and serve.
Potatoes à la Milanese.
Take as many potatoes as are required; choose the largest; bake them
well, and cut off the tops and scoop out the insides. Pass the potato
through a sieve, and add a table-spoonful of grated Parmesan and
Gruyère cheese mixed, pepper and salt. Melt a good tablespoonful of
butter (or more according to number of potatoes) in a stewpan, put in
the potato and make it hot, and fill the skins of the potatoes with it.
Put them in the oven and serve up very hot.
Potatoes à la Mode.
Peel as many potatoes as are wanted, cut them in slices lengthways
half an inch thick, dry them in a cloth. Have a frying-pan with almost
boiling fat in it, put in the potatoes and let them fry for ten
minutes. Take them out and drain them; let them get nearly cold. Boil
the fat up again, and when boiling put in the potatoes and fry them
for four minutes, when they should come out perfectly dry and a pale
gold colour, and much swollen. Sprinkle with salt, and serve quickly.
Potatoes à la Moltke.
Take about eight good-sized potatoes, peel and cut them into long thin
slices. Have ready three ounces of butter mixed with two tablespoonfuls
of flour and put them in a stewpan and stir over the fire till the
butter is a good brown colour; then add half a pint of broth and two
tablespoonfuls of vinegar. Put the potatoes in this gravy and let them
simmer gently till tender, which will be in twelve or fifteen minutes.
Serve very hot. Some cooks put in a bay-leaf to simmer in with the
potatoes.
Potatoes à la Napolitaine.
Put a large tablespoonful of gravy into a stewpan with two ounces
of butter, one ounce of grated Parmesan, a dessert-spoonful of
lemon-juice, pepper and salt to taste, a grate of nutmeg, and the yolks
of two well-beaten eggs, and set it over the fire to become hot. Place
a border of fried croutons round a dish. Put a row of potato cut into
slices within the border; pour over some of the above sauce; then place
some more slices of potato in a smaller circle, then a layer of the
same, and so on until a raised centre is formed. Put a little sauce
over the top, and cover it well over with the remaining, with an ounce
of grated cheese and some bread-crumbs. Bake for twenty minutes and
serve.
Potato Omelet.
Take a large hot baked potato, break it open and scoop out the inside.
Beat this till smooth, and mix with it a little pepper, salt, a
dessertspoonful of lemon-juice, and the yolks of three eggs. Just
before frying the omelet, add the whites of the eggs beaten to a froth.
Fry in the usual way, and garnish with fried parsley.
Potatoes Moulded with Parmesan.
Mash some potatoes very smooth, and work into them a couple of
well-beaten eggs. Put them into one of the French china fireproof
pie-dishes, and shape them high in a dome-like form. Smooth the
surface, and then draw the back of a fork over it in different
directions and sprinkle some grated Parmesan over it. Put little bits
of butter over it at equal distances, and bake in the oven till the
potatoes are of a nice gold colour.
Potatoes à la Provençale.
Mash two pounds of potatoes, pass them through a wire sieve, season
with pepper and salt. Grate two ounces of Gruyère cheese and pound it
in the mortar with enough butter to make a paste; add a quarter of a
pint of milk and a little minced parsley. Put this into a frying-pan,
stirring in the potatoes, and fry till of a pale brown. Dish it up
high, _en pyramide_.
Potato Pudding.
Boil about eight potatoes, take out the potato-flour, mash and mix
it with one ounce of suet, a quarter-pint of milk, and one ounce of
grated Parmesan cheese; add as much boiling water to make it a proper
consistency, and bake in an earthen dish.
Potatoes à la Russe.
Cut up the potatoes in small pieces and fry them in olive oil, with
some mushrooms minced small.
Potatoes Sauté.
Wash a couple of pounds of potatoes in cold water, scrape them, and cut
them into shapes like the quarters of an orange. Let them boil up in
a saucepan of cold water and wipe them dry. Put two ounces of butter
into a stewpan and toss the potatoes in it for about twenty minutes
over a quick fire. They should brown on all sides alike. Strain off the
butter, sprinkle some salt over the potatoes, and serve.
Savoury Potatoes.
Take six good-sized potatoes, parboil, and cut them into slices about
a quarter inch thick. Melt one ounce of butter and one ounce of fat
bacon, cut up into a saucepan, add an onion and a small shalot, and let
all stew till tender. Dredge in a tablespoonful of flour, and stir till
it is smooth and brown; then pour in, a little at a time, as much hot
gravy as will bring the sauce to the consistence of cream. Add half an
ounce of chopped parsley, a bouquet garni, a bay-leaf, and one grate of
nutmeg. Let all this simmer for five minutes, when the sliced potatoes
must be put in; and, when tender, place them on a dish and serve very
hot.
Potato Snow.
Take some fine large white potatoes, boil them in their skins in salt
and water till quite tender; drain, and _dry them thoroughly_ before
the fire; rub the potatoes through a coarse sieve on to this dish; do
not touch them afterwards, or the flakes will fall. Send to table as
hot as possible.
Potato Soufflé.