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page 174
cold water until wanted, then drop them into boiling lard; when nearly done,
take them out with a skimmer and drain them, boil up the lard again, drop the
potatoesback and fry till done; this operation causes the fillets to swell up
and puff.
POTATO CROQUETTES. No. 1.
Wash, peel and put four large potatoesin cold water, with a pinch of salt, and
set them over a brisk fire; when they are done pour off all the water and mash
them. Take another sauce-pan , and put in it ten tablespoonfuls of milk and a
lump of butter half the size of an egg; put it over a brisk fire; as soon as the
milk comes to a boil, pour the potatoesinto it, and stir them very fast with a
wooden spoon; when thoroughly mixed, take them from the fire and put them on a
dish. Take a tablespoonful and roll it in a clean towel, making it oval in
shape; dip it in a well-beaten egg, and then in bread-crumbs, and drop it in hot
drippings or lard. Proceed in this manner till all the potatois used, four
potatoesmaking six croquettes. Fry them a light brown all over, turning them
gently as may be necessary. When they are done, lay them on brown paper or a
hair sieve, to drain all fat off; then serve on a napkin.
POTATO CROQUETTES. No. 2.
Take two cups of cold mashed potato, season with a pinch of salt, pepper and a
tablespoonful of butter. Beat up the whites of two eggs, and work all together
thoroughly; make it into small balls slightly flattened, dip them in the beaten
yolks of the eggs, then roll either in flour or cracker-crumbs; fry the same as
fish-balls.
--Delmonico's.
POTATOES a LA DELMONICO.
Cut the potatoeswith a vegetable cutter into small balls about the size of a
marble; put them into a stew-pan with plenty of butter, and a good sprinkling of
salt; keep the sauce-pan covered, and shake occasionally until they are quite
done, which will be in about an hour.
FRIED POTATOES WITH EGGS.
Slice cold boiled potatoes, and fry in good butter until brown; beat up one or
two eggs, and stir into them just as you dish them for the table; do not leave
them a moment on the fire after the eggs are in, for if they harden they are not
half so nice; one egg is enough for three or four persons, unless they are very
fond of potatoes; if they are, have plenty, and put in two.
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