1583.—POTATOES WITH MAÎTRE D'HÔTEL SAUCE. (Fr.—Pommes de Terre à la Maître d'Hôtel.)
Ingredients.—Cold boiled potatoes, ½ a pint of stock or milk, the yolk of 1 egg, 1 oz. of butter, a dessertspoonful of flour, ½ tablespoonful of chopped parsley, ½ a teaspoonful of lemon-juice, salt and pepper.
Method.—Cut the potatoes into thick slices. Melt the butter in a stewpan, stir in the flour, add the stock or milk, and boil well from 10 to 15 minutes. Season to taste, put in the slices of potatoes, let them become thoroughly hot, then draw the stewpan aside, put in the lemon-juice and parsley, add the yolk of egg, and stir gently until it thickens. The egg may be omitted, in which case a level tablespoonful of flour must be substituted for the smaller quantity given above.
Time.—About 20 minutes. Average Cost, 6d. Seasonable at any time.
1584.—POTATOES, SAUTÉ OR TOSSED. (Fr.—Pommes de Terre Sautées.)
Ingredients.—Potatoes, salt and pepper. To 5 or 6 allow 1 oz. of butter.
Method.—Choose rather waxy and even-sized potatoes, wash and boil them in their skins until three parts cooked, let them dry thoroughly, then peel and slice them rather thinly. Heat the butter in a sauté-or frying-pan, put in the potatoes, and season with salt and pepper. Toss them over the fire until they acquire a little colour, then serve.
Time.—To sauté the potatoes, from 4 to 5 minutes. Average Cost, 2d. to 3d. Sufficient for 2 or 3 persons. Seasonable at any time.
1585.—POTATO STRAWS. (Fr.—Pommes Pailles.)
Ingredients.—5 or 6 medium-sized potatoes, frying-fat, salt.
Method.—Peel and slice the potatoes thinly, cut them into strips about 1½ inches long, then wash and drain them well, and dry them on a cloth. Have ready a deep pan of hot fat, fry the straws in a basket until crisp, drain free from fat, sprinkle with salt, and serve.
Time.—To fry the straws, about 15 minutes. Average Cost, 3d. Sufficient for 2 or 3 persons. Seasonable at any time.
1586.—POTATO SOUFFLÉ. (Fr.—Soufflé de Pommes de Terre.)
Ingredients.—1 lb. of mealy potatoes, 1 oz. of butter, 1 gill of cream, 3 eggs, salt and pepper, nutmeg.
Method.—As soon as the potatoes are cooked, drain and dry them carefully, and rub them through a fine wire sieve. Put them into a
