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Classic
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page 142
PREPARATION.--Wash the potatoes; place them in a stove pan; let them bake in an
oven for 1/2 hour, and serve with fresh butter apart.
392. POMMES DE TERRE SAUTTEES.
POTATOES FRIED IN BUTTER.
PROPORTIONS AND PREPARATION.--As for the sweet potatoes fried in butter, No.
389.
393. POMMES DE TERRE A LA CREME.
POTATOES WITH CREAM.
PROPORTIONS.--For five persons:
Boiled potatoes....12.
Butter.............2 tablespoonsful.
Cream..............2 glassesful.
Chopped parsley....1/4 handful.
Salt and pepper....To suit the taste.
Time.--10 minutes.
PREPARATION--Slice the boiled potatoes; place them in a sauce pan with two
tablespoonsful butter and 2 glassesful cream; sprinkle over some salt and pepper
and some chopped parsley and boil for 10 minutes.
394. POMMES DE TERRE AU GRATIN.
POTATOES AU GRATIN.
PROPORTIONS.--As for No. 393, and
Butter............2 tablespoonsful.
Rasped cheese.....2 tablespoonsful.
Time.--20 minutes.
PREPARATION.--Prepare the potatoes as in No. 393; place them in a dish; sprinkle
over some rasped cheese; brush over with butter; place in an oven and let bake
till well colored.
395. PUREE DE POMMES DE TERRE.
MASHED POTATOES
PROPORTIONS.--For five persons:
Potatoes..........10.
Cream.............1 glassful.
Butter............2 tablespoonsful.
Time.--15 minutes.
PREPARATION.--1st. Peel the potatoes, slice them, place them in a sauce pan with
enough water to cover them (no more), and cook till tender (about 10 minutes).
2d. Let them drip; place them in a warm sauce pan and mash (with a fork or
potato-masher) with 2 tablespoonsful butter; add 1 glassful cream; let warm, but
not boil, and serve as a side dish or a garnish.
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