Potato And Onion Salad Salade De Pommes De Terre Et Oignons

Cut six or eight plainly boiled, cold, mealy potatoes into slices, and if the potatoes are not nice round ones, stamp out the slices with a plain round cutter. Take three or four very finely-sliced peeled onions, using Marshall's Vegetable Slicer for the purpose, and season them with salad oil, tarragon vinegar, salt, grated Parmesan cheese, coralline pepper and finely-chopped raw green parsley, arrange a layer on the dish on which the salad is to be served, place on this a layer of the potatoes, then another of the onions, and continue this till the dish is full; cover the top entirely with stiffly-whipped cream that is seasoned with a little salt, using a forcing bag and large rose pipe for the purpose, sprinkle here and there a little chopped parsley and coralline pepper, and serve as a dressed vegetable or for any cold collations.

Saratoga Potatoes Pommes De Terre A La Saratoga

Take some washed and peeled potatoes and cut them in thin slices with Marshall's Vegetable Slicer; dry them in a clean cloth; lay them in a frying-basket (but not overlapping each other) and plunge them into hot frying fat, which must cover them completely; cook till tender, then take up the potatoes and allow the fat to boil up again; then plunge the basketful in if the fat is enough to cover, till the slices are crisp and a pale golden colour; shake from the fat, season with salt, sprinkle with a little chopped parsley, and serve. The above may also be served cold; and they may also be sprinkled over with a little castor sugar and finely-chopped lemon-peel and served as a sweet. They will keep some time, and can be put to warm in the oven when wanted for use.

Basket With Saratoga Potatoes Corbeille Aux Pommes De Terre A La Saratoga

Take a large fancy corbeille mould and line the insides of the top and bottom portions about a quarter of an inch thick with short paste (vol. i.), pressing the paste well to the moulds so as to take the shape; place inside the paste a buttered paper and fill up the centres with rice or any other dry grain; put them to bake in a moderate oven till a nice golden colour, which will take about forty minutes; then take up, remove the papers and grain, return the moulds to the oven till the paste is quite dry inside, then put them in the screen or oven till set, then turn out the two parts of the basket; place the top part of the case on to the foot as in engraving, fastening them together with white of egg that has been mixed with a little flour and coloured with a little of Marshall's Saffron Yellow; arrange it on a dish on a paper or napkin; fill up the centre with Saratoga potatoes (see recipe) and serve for a second-course or luncheon dish.

Olive Potatoes - Pommes De Terre Olives

Cut some raw peeled potatoes into quarters and form them into olive shapes, as shown in engraving, and put them into cold water with a little salt; bring to the boil, then strain and rinse the potatoes with warm water and dry them in a clean cloth. Put in a tin or saute pan some boiling clarified butter (vol. i.), place the potatoes into it, put into the oven, and let it remain .there till the potatoes are a nice golden colour; then drain and sprinkle with a little finely-chopped raw green parsley, and serve with steak, fillets of beef, salmon, etc, or as a separate vegetable for luncheon or dinner.