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page 143
396. POMMES DE TERRE DUCHESSE.
POTATOES DUCHESSE.
PROPORTIONS.--For five persons:
Potatoes.............10.
Yelks................3.
Flour................2 tablespoonsful.
Butter...............Enough to fry.
Time.--30 minutes.
PREPARATION.--1st. As 1st., No. 395. 2d. Let them drip and place them in a warm
sauce pan; mash with 3 yelks so as to obtain quite a thick pap. 3d. Place the
pap on a table on which you have sprinkled some flour; roll it and divide in
small cakes about 3 inches long, 1 1/2 inches wide and 3/4 inch thick; fry in
butter on both sides and serve as a garnish for tenderloin, veal, saddle of
mutton, etc.
397. CROQUETTES DE POMMES DE TERRE.
POTATO CROQUETTES.
PROPORTIONS.--Same as for No. 396, and
Eggs.............2.
Bread crumbs......4 tablespoonsful.
Butter............1 tablespoonful.
Time.--30 minutes.
PREPARATION.--1st. and 2d. as for No. 396, but add 1 tablespoonful butter while
mashing; roll them in the shape of small cylinder 3 inches long and 1 1/4 inches
thick. 2d. Dip them in a beaten egg; roll in bread crumbs and fry in butter;
serve for lunch or as a garnish.
398. POMME DE TERRE AU LARD.
POTATOES WITH BACON.
PROPORTIONS.--For five persons:
Potatoes..........12 to 15.
Bacon.............1 lb.
Flour.............1 tablespoonful.
Parsley...........1/2 handful.
Stock or water....1 glassful.
Salt and pepper...To suit the taste.
Time.--1/2 hour.
PREPARATION.--1st. Cut the bacon in dices, fry a little in a stew pan, then
sprinkle over 1 tablespoonful flour, add 2 glassesful stock or water, and the
potatoes peeled and cut in 2, 4, or 6 according to the size, some salt and
pepper and some parsley, tied, cook slowly for 1/2 hour and serve on a hollow
warm dish.
399. POMMES DE TERRE FARCIES.
STUFFED POTATOES.
PROPORTIONS.--For 5 persons:
Potatoes.......6 to 8.
Butter.........4 tablespoonsful.
Yelks.........2.
Cream..........1/2 glassful.
Time.--3/4 hour.
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