boiled as for No. 982; peel them, cut them into slices, and place them
in a saucepan, with an ounce of butter and a pinch of chopped parsley,
and season with half a pinch each of salt and pepper, the third of a
pinch of nutmeg, and the juice of half a lemon. Warm all together, toss
well, and add half a cupful of cream; heat slightly once more, and
serve.
=986. Potatoes, Parisienne.=--Take six good-sized, well-cleansed
potatoes; with a round vegetable-spoon cut out the Parisian potatoes;
then put them in fresh water; wash well, and drain. Melt an ounce of
butter in a sautoire, throw in the potatoes, and season with half a
pinch of salt. Place the sautoire in the oven; cook for twenty minutes,
and serve on a hot dish with a folded napkin.
=987. Potatoes à l’Anglaise à Crû.=--Wash well six medium-sized, sound
potatoes; cut them into quarters, pare them neatly, clove-garlic-shaped;
wash again, drain, and place them in a saucepan. Cover with water, throw
in a heavy pinch of salt, put the lid on, and cook for twenty minutes.
Drain, and put them in a saucepan, with an ounce of butter, a pinch of
chopped parsley, heat slowly for five minutes, toss gently, and serve.
=988. Potatoes à l’Anglaise.=--Wash well six good-sized potatoes; boil
them in salted water for forty-five minutes; peel, and cut them each
into quarters. Melt an ounce of butter in a saucepan; add the sliced
potatoes, half a pinch of salt, and the third of a pinch of pepper. Cook
them on a very slow fire for five minutes, tossing them well, and serve
on a very hot dish, sprinkling a little chopped parsley over them.
=989. Potatoes, with Bacon.=--Cut one ounce of bacon or pork into small
pieces; put them in a saucepan, with half an ounce of butter; cook for
five minutes; add a spoonful of flour; stir, and brown well for four
minutes. Moisten with a pint of white broth (No. 99), and cook for five
minutes longer. Put in eight well-peeled, washed, and sliced raw
potatoes; season with half a pinch of pepper and the third of a pinch of
nutmeg; lay the lid on, and cook for twenty-five minutes. Then skim off
the fat, and serve in a hot, deep dish.
=990. Potatoes à l’Italienne.=--Boil eight medium-sized potatoes in
boiling water, as for No. 982; peel, put them in a saucepan, and mash
them. Add a piece of butter of one ounce, and a piece of fresh bread the
size of a French roll, suppressing the crust, and soaking it in milk.
Add two more tablespoonfuls of milk, in order to form a pliable paste,
three fresh egg yolks, and the whites of the three beaten to a froth;
season with half a pinch of salt, half a pinch of pepper, and the third
of a pinch of nutmeg. Mix well together, and pile it high on a
baking-dish; pour over it a little melted butter; sprinkle a little
Parmesan cheese over; place it in the oven, and after ten minutes, when
of a good golden color, serve.
=991. Potatoes à la Lyonnaise.=--Cut eight potatoes, boiled, as for No.
982, into round slices; lay them in a frying-pan with an ounce and a
half of butter, and the round slices of a previously fried onion, and
season with half a pinch each of salt and pepper. Cook well together for
six minutes, until well browned; toss them well, and serve with a pinch
of chopped parsley sprinkled over the whole.
=992. Stuffed Potatoes.=--Wash and peel about six large potatoes; cut
them, lengthwise, in two, and scoop out the centres carefully with a
knife or spoon. Fill the cavities with a sausage forcemeat (No. 220),
letting it bulge out a little on the top; butter a baking-pan, arrange
the potatoes on it, and cook in a slow oven for half an hour, or until
nicely browned, then serve.
=993. Fried Potatoes.=--Peel and wash six large potatoes, cut them up
into fine slices, a quarter of an inch in thickness; plunge them into
very hot, clarified beef suet or fat, and cook slowly. When they are
soft, lift them out with a skimmer (it generally takes ten minutes to
cook them); heat the fat again to boiling-point, and put the potatoes
back. Smooth them down with a skimmer, and after two minutes they will
swell up considerably; lift them out with the skimmer, drain, sprinkle a
pinch of salt over, and serve on a hot dish with a folded napkin. These
potatoes answer for garnishing chops and other meats.
=994. Potatoes Sautées au Beurre.=--Peel and clean eighteen small,
round, raw potatoes, new ones if possible; place two ounces of butter in
a saucepan; place it on a hot fire, adding the potatoes; cook them until
they are a golden color, which will take fifteen minutes, then drain.
Sprinkle over them a pinch of table-salt, and arrange them on a dish
without any further seasoning than a little chopped parsley; then serve.
=995. Potatoes Sautées.=--Take eight good-sized boiled and peeled
potatoes (No. 982); cut them in slices a quarter of an inch in
thickness; place them in a frying-pan with an ounce and a half of good
butter. Season with a pinch of salt and half a pinch of pepper; toss
well for eight minutes, dress on a very hot dish, and serve with a
little parsley sprinkled over.
=996. Potato Balls.=--Peel, clean neatly, and boil in salted water for
thirty minutes, eight good-sized, sound, round, yellow potatoes; drain
and return them to the same pan, and mash them well, adding two egg
yolks, and the whites beaten to a froth, three tablespoonfuls of cream,
a teaspoonful of chopped parsley, very little chives, half a pinch of
salt, and the third of a pinch of nutmeg. Mix well together for two
minutes, and dip about half a tablespoonful at a time into frying batter
(No. 1185). Slide them into very hot fat, and leave them in for three
minutes; this swells them, and forms them into a species of fritters.
Place in a very hot dish with a folded napkin, and serve.
=997. Potato Croquettes and Quenelles.=--Peel, wash, and drain nicely
eight medium-sized mealy potatoes; cut them in quarters, put them in a
saucepan, cover them with water, add a pinch of salt, cook for thirty
minutes, and drain. Lay them in a mortar with an ounce of fresh butter,
pound them well, and add three raw egg yolks. Season with half a pinch
each of salt and pepper and the third of a pinch of nutmeg; mix well,
and then divide into twelve parts, shaping each one like a cork, or any
other shape desired. Dip them separately into beaten egg, and roll them
in fresh bread-crumbs; fry a golden color for three minutes, and serve
on a dish with a folded napkin.
=998. Mashed Potatoes.=--Peel, wash, drain, and cut into quarters eight
good-sized potatoes; put them in a sautoire, cover with water, add a
good pinch of salt, and boil for thirty minutes. Drain, rub them through
a purée strainer, and put them in a saucepan with an ounce of butter,
and half a pinch each of salt and white pepper. Stir well, adding half a
cupful of hot milk, until it becomes of a good consistency. Serve,
garnished with six pieces of bread fried in butter.
=999. Potatoes à l’Hollandaise.=--After boiling eight good-sized
potatoes as for No. 982, peel, and cut them into quarters; put them in a
sautoire with an ounce of butter and half a pinch of chopped parsley;
season with half a pinch each of salt and pepper, toss them gently, and
warm them slightly for five minutes. Place in a hot dish, and serve.
Sweet potatoes à l’Hollandaise are prepared the same way.
=1000. Potatoes à la Gastronome.=--Peel, clean, and with a No. 3 tube
cut twelve medium-sized potatoes into inch-and-a-half-long pieces. Place
them in a saucepan; cover with water, add a pinch of salt, and cook for
twenty-five minutes. Drain, and place them in a hot dish; pour a gill of
hot Périgueux sauce (No. 191) over them, and serve.
=1001. Potatoes à la Bignon.=--Prepare twelve potatoes as for No. 982;
empty them with a potato-scoop, leaving the bottoms uncut; blanch them
in boiling water for two minutes; drain, and fill them with sausage
forcemeat (No. 220). Lay them in a buttered sautoire; place it in the
oven, and cook for twenty minutes. Use for any garnishing desired.
=1002. Hashed Potatoes, Sautées.=--Hash eight medium-sized, cold, boiled
potatoes; place an ounce and a half of good butter in a frying-pan, add
the potatoes, season with half a pinch each of salt and pepper, and toss
them well in the pan for two minutes. Give them the shape of an omelet,
and let them take a golden color, which will require five minutes. With
a spoon take up all the butter which lies at the bottom of the pan;
slide the potatoes carefully on a hot dish, and serve.
=1003. Hashed Potatoes, with Cream.=--Hash eight cold, boiled potatoes,
and place them in a sautoire; add half a cupful of cream and half an
ounce of butter; season with half a pinch each of salt and pepper, and
the third of a pinch of nutmeg; stir well with a wooden spoon for five
minutes, until well heated, and serve.
=1004. Hashed Potatoes, with Cream au Gratin.=--Prepare the potatoes as
for No. 1003; place them in a dish (a silver dish preferred); sprinkle
over them two tablespoonfuls of grated Parmesan cheese, and two
tablespoonfuls of fresh bread-crumbs; spread well over them a piece of
butter the size of a nut; then place the dish in the oven. After ten
minutes, when a good golden color, serve.
=1005. Potatoes en Surprise.=--Prepare some potatoes as for croquettes
(No. 997); form them into twelve balls the size of a good-sized egg;
scoop out the centres, and fill in with a salpicon (No. 256). Close the
opening with a little more potato; dip them in beaten egg, then in fresh
bread-crumbs, and fry them in very hot fat for three minutes. Lift,
drain, and serve them on a hot dish with a folded napkin.
=1006. Potatoes à la Duchesse.=--Place some croquette preparation (No.
997) in a bag, and squeeze it upon a buttered baking-sheet, forming it
into any shape required, and with a light hair brush cover the surface
with a beaten egg. Brown lightly in the oven for eight minutes, and
serve for various garnishings.
Balls can also be formed about the size of an egg; spread a little flour
on the table; place the balls on top, and flatten them, shaping them
nicely; cover the surface with a beaten egg; brown lightly in the oven
on a buttered baking-sheet for eight minutes, and serve.
=1007. Potatoes à la Rice.=--Peel, wash, and drain eight medium-sized
potatoes. Cut them into half-an-inch-square pieces; place them in a
frying-pan with an ounce and a half of butter; season with a pinch of
salt, toss well, and let them get a golden color (fifteen minutes will
suffice). Drain the butter from the bottom of the pan, and place the
potatoes in a hot dish; sprinkle a pinch of chopped parsley over, and
serve.
=1008. Potatoes à la Windsor.=--Peel, and clean nicely, twelve large
potatoes; cut them into balls with a Parisian potato-scoop, then place
them in a saucepan, covering them with water containing a pinch of salt.
Cook for fifteen minutes; then strain them and place them in another
saucepan with an ounce of fresh butter and a pinch of chopped parsley.
Warm them well for five minutes, and add the juice of half a lemon
before serving.
=1009. Potatoes, Château.=--Cut six medium-sized potatoes into quarters,
and pare them like cloves of garlic; wash them well, and drain. Fry them
slowly in moderately heated fat for ten minutes; lift, drain thoroughly,
and put them in a sautoire with half an ounce of butter. Season with
half a pinch of salt, heat well for two minutes, and serve.
=1010. Potatoes, Soufflées.=--Peel eight good, mealy potatoes, and cut
them into even pieces a quarter of an inch in thickness, shaping them as
oval as possible. Fry them in moderately heated fat for eight minutes;
then lift them out, and lay them aside for a few moments; plunge them
into boiling hot fat, and the potatoes will swell considerably. Drain,
and serve them on a dish with a folded napkin.
Sweet potatoes soufflées are prepared the same way.
N. B.--When cutting the potatoes for a soufflée, a continuous, sharp,
and rapid cut should be made, so as to have them to perfection.
=1011. Potatoes, Saratoga.=--Peel and clean six medium-sized potatoes;
cut them with a sharp Saratoga potato-knife into thin slices; place them
in cold water, wash thoroughly, drain, and plunge them into very hot fat
for eight minutes. Take them out, drain thoroughly, and sprinkle over
them half a pinch of salt. Serve them on a dish with a folded napkin.
=1012. Potatoes à la Hanna.=--Peel, wash, and drain six medium-sized
potatoes; cut them into as thin slices as possible; then wash them well
again. Take a flat mold large enough to contain the potatoes, butter it
well; put in a layer of potatoes, then a very light layer of grated
cheese; season with a very little salt, and the same of pepper. Cover
with another layer of potatoes, season again the same as before (the
whole not to exceed half a pinch of each); then spread half an ounce of
butter over them. Place the mold in the oven, and cook for thirty
minutes; remove, turn it upside down on a hot dish, unmold, and serve.
=1013. Potatoes, Julienne.=--Peel and clean six medium-sized potatoes;
cut them into square pieces two inches long by the third of an inch
wide; wash well, and drain; place them in very hot fat for six minutes,
then lift them out, and lay them on a cloth to drain. Sprinkle half a
pinch of salt over, and serve them on a dish with a folded napkin.
=1014. Potatoes en Paille (Straw).=--Prepare the same as in No. 1013,
cutting a little thinner.
=1015. Rice, Plain Boiled.=--Clean and wash neatly a quarter of a pound
of Italian rice; place it in a saucepan with a pint and a half of cold
water and a pinch of salt; put the lid on, and boil for twenty-two
minutes. Pour through a colander, being careful to let it drain
thoroughly without crushing the rice, otherwise it will be spoiled. When
well dried, return it to the saucepan, put the lid on, and leave it on
the corner of the stove to dry gradually for five or six minutes. It
will now be ready to use as required.
=1016. Rice à la Ristori.=--Wash well and drain a quarter of a pound of
good Italian rice; shred two ounces of bacon into small pieces, and
place them in a saucepan with a medium-sized, chopped-up, raw cabbage,
letting them steam for thirty minutes. Add a pinch of salt, half a pinch
of pepper, and a teaspoonful of chopped parsley; put in the rice, and
moisten with half a pint of white broth (No. 99). Cook for fully a
quarter of an hour longer, and serve with grated Parmesan cheese
sprinkled over it.
=1017. Risotto à la Milanaise.=--Chop rather fine one good-sized, very
sound, peeled onion. Melt two ounces of very good butter in a saucepan
on a very brisk fire; add the onions, brown them for six or seven
minutes, or until they have obtained a good golden color; then add ten
ounces of well-picked Italian rice (a heaped cupful), with two
good-sized chopped truffles; stir well with the spatula without ceasing
for one and a half minutes, then add one quart of boiling and strained
white broth (No. 99), lightly stir once only, and cook for fourteen
minutes. Add six fine chopped mushrooms, and little by little, at
intervals, another quart of boiling white broth--stirring almost
constantly with the wooden spatula while cooking, very rapidly, for ten
minutes more. Season with a heavy half-teaspoonful of salt, a light
saltspoonful of white pepper, adding one and a half ounces of grated
Swiss cheese, and a heaped teaspoonful of Spanish branch saffron,
diluted in two tablespoonfuls of hot white broth, and strained. Cook for
three or four minutes longer, stirring continually meanwhile; then pour
it into a hot soup-tureen, and send to the table with a little grated
Swiss cheese, separate. A little beef-marrow can be added to advantage,
by making a small cavity in the centre, while yet in the pan, one minute
before the time to serve, and plunging into it one tablespoonful of
marrow.
=1018. Oyster-plant Sauté au Beurre.=--Scrape nicely a large bunch of
fine oyster-plant; plunge it into cold water containing two
tablespoonfuls of vinegar, so as to prevent it from turning black. Take
it from the water, drain, and cut it into two-inch-long pieces. Place
them in a saucepan, with two tablespoonfuls of vinegar and two
tablespoonfuls of flour; mix well; cover with plenty of cold water and a
handful of salt; put the lid on, and let them boil slowly for forty
minutes. Then drain, and return them to a sautoire, with an ounce and a
half of the best butter procurable; season with half a pinch of pepper,
the juice of half a lemon, and a teaspoonful of chopped parsley. Heat
well for five minutes, tossing occasionally; then place them in a hot,
deep dish, and serve.
=1019. Oyster-plant à la Poulette.=--Scrape nicely a good-sized bunch of
fine, fresh oyster-plant; plunge it at once into acidulated water, and
when well washed, drain, and cut it into two-inch pieces. Place them in
a saucepan, and boil them in plenty of water, adding two pinches of
salt, two tablespoonfuls of vinegar, and the same quantity of diluted
flour. After forty minutes, or as soon as they bend to the finger, they
are done. Lift them out, drain them well, and serve with a pint of hot
poulette sauce (No. 598) poured over them.
=1020. Oyster-plant Sauté à la Crême.=--To be cooked the same as for No.
1019; but after draining them, place them in a sautoire with a gill of
béchamel sauce (No. 154) and a gill of sweet cream. Season with half a
pinch of salt, a quarter of a pinch of pepper, and the third of a pinch
of nutmeg. Let all heat well together for five minutes, stirring lightly
with a wooden spoon, and serve in a hot, deep dish.
=1021. Fried Oyster-plant.=--Cook a good bunch of oyster-plant as for
No. 1019, and, when done, put it in a dish, and season with half a pinch
each of salt and pepper, and a tablespoonful of vinegar. Dip it well in
a good fritter batter (No. 1190), and fry it in very hot fat for five
minutes, separating the pieces with a spoon. Lift them up with a
skimmer, drain on a cloth, sprinkle a very little salt over them, and
serve on a folded napkin, decorating with a little fried parsley.
=1022. Succotash.=--Place six medium-sized, freshly cooked, and scraped
ears of green corn (a can of canned corn will answer the purpose) in a
saucepan, with half a pint of boiled Lima beans, adding a good-sized
piece of butter weighing about an ounce, a pinch of salt, half a pinch
of pepper, the third of a pinch of grated nutmeg, and half a pint of
milk. Heat it well for five minutes, add two tablespoonfuls of good, hot
béchamel (No. 154); stir thoroughly, and serve.
=1023. Stuffed Tomatoes.=--Wash and dry well six fine, sound red
tomatoes. Cut the top of each up, without detaching, so that it will
serve as a cover. Scoop out the inside of each with a vegetable-scoop;
and place on a plate for further action. Season the inside of the six
emptied tomatoes with one pinch of salt and half a pinch of pepper,
equally divided. Chop very fine one medium-sized, sound, peeled onion;
place it in a saucepan with half an ounce of butter; and cook for three
minutes on a brisk fire, being careful not to let get brown. Add six
chopped mushrooms and one ounce of sausage-meat. Season with one pinch
of salt and half a pinch of pepper; cook for three minutes, stirring
once in a while. Add now the tomatoes which were scooped out, with half
a cupful of fresh bread-crumbs and a teaspoonful of fresh chopped
parsley. Mix well together, and cook for two minutes longer, or until it
comes to a boil; then place in a bowl to cool. Stuff the emptied
tomatoes with the above preparation, close down the covers, gently lay
them on a tin plate (dish), cover them with a buttered paper, and cook
in a moderate oven for eighteen minutes, and serve.
Stuffed tomatoes are served as a garnishing in various ways.
For egg-plants the same stuffing is used, but instead of tomatoes, use
the scooped out egg-plant.
Green peppers the same, using half a very finely chopped-up green pepper
in place of the tomatoes.
=1024. Stuffed Tomatoes à la Reine.=--Prepare six tomatoes exactly the
same as in No. 1023, substituting chicken forcemeat (No. 226) for the
sausage meat, and pouring a gill of hot Madeira sauce (No. 185) on a hot
dish, and dressing the tomatoes over.
=1025. Broiled Tomatoes.=--Take six good-sized, firm, red, fresh
tomatoes; pare the underparts in case anything adheres, wipe them
nicely, and slit them in halves. Lay them on a dish; season with a good
pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil;
mix well together; keep the tomatoes in as good shape as when cut, then
arrange them in a double broiler. Put them on a moderate fire, and cook
for eight minutes on each side. Place in a hot dish; spread a gill of
maître d’hôtel butter (No. 145) over them, and serve.
=1026. Tomatoes à la Bock.=--Wipe neatly and peel eight fine, sound,
fresh tomatoes; cut each one into six equal-sized pieces, and place them
in a saucepan with two ounces of fresh butter, seasoning with a pinch of
salt, half a pinch of pepper, and the third of a pinch of nutmeg. Cover
the pan, and place it on the hot stove to cook for fifteen minutes. Take
from off the fire, pour the tomatoes into a deep, hot vegetable-dish,
and send them to the table very hot.
=1027. Stewed Tomatoes.=--Plunge six good-sized, fresh, sound tomatoes
into boiling water for half a minute; drain, nicely peel them, cut each
one into six pieces; put them into a saucepan with an ounce and a half
of good butter, season with half a pinch each of salt and pepper, and
the third of a pinch of nutmeg. Cook slowly for twenty minutes, and add
a very little powdered sugar (half a teaspoonful will be sufficient).
Stir well, and cook for two minutes longer; then place in a hot, deep
dish, and serve.
=1028. Roasted Tomatoes.=--Plunge in boiling water for half a minute six
good-sized red, sound tomatoes; drain, and peel them neatly, then cut
away the tops without detaching them entirely, and remove the seeds with
a teaspoon. Divide an ounce of good butter into six equal parts, and put
a piece into each tomato, seasoning with a light saltspoonful of salt,
and half the quantity of pepper. Close the tops, and lay them in a
buttered baking-dish, moistening each tomato with a very little sweet
oil. Put them in a hot oven, and bake for twelve minutes. Remove, and
with a cake-turner dress them on a hot dish, and serve.
=1029. Tomatoes à la Marseillaise.=--Take six good-sized, firm, red
tomatoes; wipe, and cut them in halves through the sides. Place half a
gill of sweet oil in a frying-pan; let it heat well; lay in it the
tomatoes on the sides which were cut, and cook briskly for one minute.
Butter well a tin baking-dish, and lay the tomatoes in this on the
uncooked side, and season with half a pinch each of salt and pepper.
Make a stuffing with one shallot, finely chopped, two cloves of crushed
garlic, two hard-boiled egg yolks, a teaspoonful of chopped chives, the
same of parsley, two medium-sized, finely chopped anchovies, and an
ounce of butter. Mix well together in a bowl, and cover the tops of the
tomatoes with the stuffing, dividing it equally. Sprinkle a little fresh
bread-crumbs over them; drip three or four drops of clarified butter
over each tomato; then place them in a very hot oven for eight minutes.
Place them neatly on a hot dish, and serve.
=1030. Okras, Plain Boiled.=--Take twenty-four medium-sized, sound
okras, and wash them well in cold water. Drain thoroughly, and pare both
ends. Have a saucepan containing salted boiling water, into which plunge
the okras, and let them cook for fifteen minutes. Lift them out with a
skimmer, and lay them on a cloth to drain. Use the boiled okras for
sautéing, salad, or any other purpose desired.
=1031. Okras, Sautés à la Créole.=--Prepare twenty-four okras as for No.
1030. Place in a sautoire one ounce of good butter, one medium-sized
minced onion, and a medium-sized, minced green pepper. Place on the
stove for six minutes, until it is of a golden color, and add two raw,
peeled tomatoes cut into pieces, three tablespoonfuls of Espagnole (No.
151), a pinch of salt, the third of a pinch of pepper, and one crushed
clove of garlic. Add the okras, put the lid on, and cook slowly for
fifteen minutes. Place in a hot, deep dish, sprinkle over them a
teaspoonful of chopped parsley, and serve.