1050. - Potato Rissoles

Boil the potatoes floury; mash them, seasoning with salt and a little cayenne; mince parsley very finely and work up with the potatoes, adding eschalot also chopped small; bind with yolk of egg; roll into balls and fry with fresh butter over a clear fire. Meat shred finely, bacon or ham may be added.

1051. - Potato Souffle

Take any number of large potatoes, the less eyes and the firmer the skin the better. Clean them thoroughly and then bake them; after which cut out a round piece, not quite so large as a half-crown, out of each potato, and remove as much of the inside as can be obtained without damage to the skin. Mash the potatoes with cream, adding a little butter, sprinkle over a little salt, and put to it half a pint of good milk; give it all a boil; take the white of three eggs, whip them until they froth, add them to the potatoes while they boil, and then make the potatoes into a paste; return them through the orifice in the skin of the potato until each skin is full; bake them, and serve.

1053. - Potato Omelette

May be made with a mashed potato or two ounces of potato-flour and four eggs and seasoned with pepper, salt, and a little nutmeg. It should be made thick, and, being rather substantial, a squeeze of lemon will improve it. Fry a light brown.

1054. - Biscuits Of Potatoes And Pota-To Flour. (French.)

Take, fifteen fresh eggs, break the yolks into one pan and the whites into another. Beat the yolks with a pound of sugar pounded very fine, scrape the peel of a lemon with a lump of sugar, dry that, and pound it fine also; then throw into it the yolks, and work the eggs and sugar till they are of a whitish color. Next, whip the whites well and mix them with the yolks. Now sift half a pound of flour of potatoes through a silk sieve, over the eggs and sugar. Have some paper cases ready, which lay on a plafond, with some paper underneath. Fill the cases, but not too full; glaze the contents with some rather coarse sugar, and bake the whole in an oven moderately heated.

Julienne Mill.

1056. - To Dress Spanish Onions

Take off two skins, be particular in not cutting the stalk on the root of the onion too much away, if you do, when done it will drop to pieces. Take four large onions, put them in a stewpan sufficiently large, so that they may not touch each other, put in a small piece of lean York ham and a quarter of a pound of salt butter, cover them close, put them on a slow stove or oven, keeping them turned carefully until all sides are properly done: they will take about two hours: then take them up and glaze them, thicken the gravy, and season with pepper and salt.

1057. - Salsify And Scorzanera

Blanch several heads until the skin will peel off; when you have done that, cut them all in equal lengths; if to be done in batter, dry them in bread-crumbs, if for sauce make them hot in a little veal stock, dish them, and pour a good white or brown sauce over them.

1058. - Asparagus

Great attention is necessary to boil asparagus. It must be carefully washed and cleaned, the horny part must be cut away, leaving only enough to take it up with the fingers. After the white horny part has been well scraped, cut them all off at one length and tie them up in separate bundles; lay them in boiling water with a little salt. Boil them briskly, and they are done enough when tender. Dip a round of toasted bread in the liquor, and lay it in the dish; then pour some melted butter over the toast, and lay the asparagus on the toast entirely round the dish. Serve with melted butter in a sauce-tureen.