Fried Potatoes, Parisian Style

No. 1196. - With a spoon cutter made for the purpose, cut out of two dozen peeled Potatoes, some round pieces about the size of a large marble. Keep them in cold water until ready for use.. Then fry them in hot lard until three-quarters done, and drain them on a napkin. Then put them into a flat saucepan with a piece of butter and finish cooking them. Then add a little salt and some finely chopped parsley, toss them well over, drain off the butter, and serve them.

Potatoes, Brabant Style

No. 1197. - Scoop the Potatoes as in No. 1196, then boil or steam them until they are three-quarters done. Then put them into a flat saucepan with a piece of butter and fry them lightly until nicely cooked and colored. Then drain off the butter and add four spoonfuls of white Soubise sauce, toss them well over, add a little salt, and serve them immediately.

Potatoes, Chateaubriand

No. 1198. - Prepare the Potatoes as in No. 1197, and when they are nicely browned drain off the butter and add a piece of fresh butter, a little finely chopped parsley, some salt, the juice of half a lemon and a few drops of meat glaze. Toss them well over the fire and serve. They are also served with a double tenderloin steak, which bears the same name.

Potatoes Souffle (Puffed)

No. 1199. - Peel half a dozen medium sized Potatoes, slice them about one-sixteenth of an inch in thickness. Fry them in lard that is not too hot, and when they are soft drain them and put them into another pan with hot lard. Turn them with a skimmer constantly, and when they are nicely browned, drain them on a napkin, add a little salt, and serve them in a napkin.

Potato Puree, Jackson Style

No. 1200. - Bake two dozen Potatoes, scoop out the center and pound them through a fine colander. Add a piece of butter, season with salt and pepper, moisten with veal broth, and, when well mixed, dish them up with boneless sardines over them.

Potato Cake

No. 1201. - Prepare the Potatoes as in No. 1185, but instead of seasoning with salt, add some powdered sugar to sweeten, and some vanila or lemon flavor. When the preparation is cool add the white of five eggs beaten to a froth. Then put it into a buttered mould, sprinkle the top with some bread crumbs and bake in an oven.

Potatoes For Garniture

No. 1202. - The boiled new Potatoes, or the Parisian when boiled, are served as a garniture for fish. The Croquettes, Duchesse, Surprise, Dauphine, Parisian, Chateaubriand, and Pure'e, are served with entrees and joints, or for large garniture for fish.

The Saute, Lyonnaise, Chateaubriand, mashed and fried potatoes, are served with broiled meats.

Potato Flour (Fecule)

No. 1203. - This can be obtained from all first-class grocers, and is used the same as arrowroot for invalids, and also in making griddle cakes, soups, custards, etc. Should necessity require it, the following recipe will be found very useful for making it in small quantities.

Peel and wash one dozen white farinaceous Potatoes, and rub them through a fine hair sieve into a basin of cold water, keeping the Potato always moist with water. Then set the basin aside to settle for two hours, after which drain the water off slowly, leaving the Potato flour in the bottom of the basin. If the flour is to be kept it must be dried.