|
Classic
Cook Books
< last page | next page >
page 191
thick slices. Put quite a big lump of skimmed fat in a pan to melt over a brisk
fire. Immerse the potatoes in the fat and stir with a big spoon so that the
potatoes become evenly fried; it ought to be ready in 10 or 12 minutes; then put
it over a griddle to drain; sprinkle it with fine salt and use it for
garnishing. If potatoes with a hard fried crust are wanted, fry them 5 minutes
longer.
Potato box.
Peel the potatoes, boil them and let them cool. Then grate or pound them and mix
with a large lump of butter so as to make a kind of mash, which mix with a
tablespoonful of bread crumbs, a little sugar and pounded bitter almond, salt,
pepper, 2 tablespoons sweet cream and 4 eggs. Shape the mixture on a platter and
put it in the oven to bake. When the potatoes have puffed up it is ready, and
can be served to roast beef or beef a la mode. Of potatoes thus prepared you can
also make roulets, which
< last page | next page >
Classic
Cook Books
|
