This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
3 cups 1/2-inch potato cubes.
1 cup white sauce.
1 teaspoon beef extract.
1/2 tablespoon lemon juice 1 teaspoon finely chopped parsley.
1 tablespoon butter.
Fry potato cubes in deep fat until delicately browned and drain on brown paper. Make sauce of two tablespoons butter, two tablespoons flour, one-third teaspoon salt, a few grains pepper and one cup milk. Add beef extract, lemon juice, parsley and butter, bit by bit; then add potatoes and serve at once.
Wash, pare and trim eight new potatoes of uniform size. Let stand in cold water fifteen minutes, drain and dry between towels. Fry in deep fat until delicately browned and drain on brown paper. Put in baking pan and bake in a hot oven until soft, the time required being about twenty-five minutes. Remove to serving dish and pour over one cup rich white or cream sauce.
Wash and pare large potatoes and shape in circular pieces, two and one-half inches long and one-third inch in diameter, using a French vegetable cutter. Fry in deep fat and drain on brown paper; there should be three cups. Arrange on hot serving dish to represent a wood pile and pour over sauce, same as for Princess Potatoes, omitting the parsley (see p. 188).
Force hot boiled potatoes through a potato ricer; there should be two cups. Add two tablespoons butter, yolks two eggs, slightly beaten, and one-fourth cup finely chopped cooked spinach. Season with salt and pepper. Shape, dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper.
2 cups hot riced potatoes.
3 tablespoons cream 1/2 teaspoon salt.
1/8 teaspoon pepper Few grains cayenne Few drops onion juice Yolk 1 egg.
Mix first seven ingredients and beat thoroughly. Cook bread crumbs with cream to make a thick paste and cool; then add remaining ingredients. Shape potato mixture in nests, fill with nut mixture, cover with potato mixture, roll until of the desired length and flatten ends. Dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper. Stand in circular form on serving dish and fill centre with a bunch of parsley.
Nut And Potato Croquettes.- Page 190.
To two cups hot riced potatoes add three tablespoons butter, three-fourths teaspoon salt, one and one-half tablespoons finely chopped truffles and the yolks of three eggs slightly beaten. Shape in balls (allowing one rounding tablespoon of mixture to each croquette), roll in flour, dip in egg and roll in Jordan almonds, blanched and shredded. Fry in deep fat and drain on brown paper.
Piedmont Potato Croquettes. - Page 190.