| 362 | 363 | 364 | 365 | 366 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
in
fan shapes, with small wooden skewers, allowing five slices of potato to each skewer. Parboil
ten minutes, drain, then place in a dripping−pan, and bake in a hot oven until soft, basting
every
three minutes with butter or some other fat.
2
2
2
3
4
5
Persillade Potatoes
Wash and pare small potatoes, and cut in shapes of large olives. Cook in boiling salted water
until soft. Drain, and let stand to dry off. Turn into hot serving dish, pour over clarified butter,
sprinkle generously with paprika, and send to table at once.
Potato Bells
Select large potatoes, wash, pare, and soak. Shape in balls with a French vegetable cutter.
Cook in boiling salted water until soft; drain, and to one pint potatoes add one cup Thin White
Sauce. Turn into hot dish, and sprinkle with finely chopped parsley.
Hongroise Potatoes
Wash, pare, and cut potatoes in one−third inch cubes,−there should be three cups; parboil
three minutes, and drain. Add one−third cup butter, and cook on back of range until potatoes
are soft and slightly browned. Melt two tablespoons butter, add a few drops onion juice, two
tablespoons flour, and pour on gradually one cup hot milk. Season with salt and paprika, then
add one egg yolk. Pour sauce over potatoes, and sprinkle with finely chopped parsley.
2
6
FRIED POTATOES
Shadow Potatoes (Saratoga Chips)
Wash and pare potatoes. Slice thinly (using vegetable slicer) into a bowl of cold water. Let
stand
two hours, changing water twice. Drain, plunge in a kettle of boiling water, and boil one
minute.
Drain again, and cover with cold water. Take from water and dry between towels. Fry in deep
fat until light brown, keeping in motion with a skimmer. Drain on brown paper and sprinkle
with
salt.
2
7
Shredded Potatoes
Wash, pare and cut potatoes in one−eighth inch slices. Cut slices in one−eighth inch strips.
Chapter XX − POTATOES
361
Page
Quick Jump
|