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Classic
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page 87
and then let them stand on the back of the stove. It is much better, however, to
bring them to the table at once in a covered warm dish after they have been
evaporated, because nothing loses in palatableness so much through standing as
potatoes .
The longer or shorter duration of time for cooking potatoes depends upon the
variety and, in a measure upon the season; nice fresh potatoes need about 15 to
20 minutes. Potatoes grown in light sandy soil are the best.
2. Potatoes with various Kinds of Sauces. After cooking potatoes as directed
above, cover them with a sauce made of either onions, fat and parsley, or else a
slightly sour milk sauce, or a Bechamel, Maitre de Hotel or an anchovy sauce
(see under R) and cover the dish tightly, or else the sauce may be served
separately.
3. Potatoes with Herring. Cook the potatoes in their jackets with salt, then
peel and slice, keeping them as hot as possible. In the meantime lightly brown a
few onions in plenty of butter, add some flour, after this some water, salt,
ground pepper, a little vinegar and, if handy, a few bay leaves; when this
begins to cook put in the sliced potatoes and then the boned herrings cut into
small pieces. After everything is thoroughly cooked and very hot, stir through
it some cream. This dish should be very juicy and not stiff.
4. Potatoes with Parsley and Boiled Fish. Peel small potatoes , cook them in
salted water on a quick tire until done, being careful that they remain whole.
After pouring off the water carefully, shake the potatoes on top of the stove
with plenty of fresh butter and finely chopped parsley. Serve at once.
5. Sour Potatoes with Bay Leaves. Slowly try out some pork fat or else get some
other kind of good fat nicely hot, lightly brown in it finely chopped onions
stir with it water, salt and a little pepper, and boil the potatoes in it with
some bay leaves until done. Before serving take out the bay leaves and add a
dash of vinegar, and if they should not be of the proper consistency thicken
with a little browned flour. Be careful to have the dish nice and juicy.
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