Potatoes Villageoise

Cold boiled potatoes, minced and simmered in Bechamel sauce.

Saratoga Chips

Very thin shavings of peeled potatoes cut with a machine, steeped in ice water to draw out the starch and become crisp; fry a few at a time in very hot lard.

Potatoes Broiled

Either plain or sweet potatoes, cold boiled, cut lengthwise one-fourth of an inch thick, seasoned with salt, dipped in melted butter, then in flour, broiled between a a wire hinged broiler; served with maitre d'hotel butter over them.

Stuffed Potatoes

Whole peeled potatoes, made hollow with a column cutter, ends levelled, the both then steamed, the column pieces mashed, and mixed with one-third of its bulk of grated Parmesan cheese; seasoned with salt and pepper, grated nutmeg and bound with some whipped eggs; stuff the potatoes with the mixture, arrange in a baking pan with butter and brown off quickly.

Stuffed Potatoes

Large oval shaped potatoes, peeled, hollowed out as above, filled with any kind of forcemeat, placed in a well buttered pan, and baked a delicate brown.

Potato Croquettes

Steamed potatoes mashed dry, seasoned with salt, butter and a few raw egg yolks, formed into shapes like corks, breadcrumbed and fried. Also shaped like olives with two tea spoons, dipped in batter and fried.

Stuffed Potato Croquettes

Small croquettes in the form of cones, breaded and fried, drained; inside then partly hollowed out and replaced with a salpicon; served upright.

Potatoes Duchesse

Potato croquette mixture, only a little softer, with butter and yolks of eggs, forced from a bag with a star shaped tube, on a buttered pan, brushed over with egg wash and baked.

Potato Fritters

The croquette mixture with some beaten whites of eggs worked in shaped, breaded, fried; served with parsley sauce poured over.

Potatoes Orsini

One part croquette mixture, one part well cooked rice, one part grated tongue, the whole mixed, formed into small balls, breaded, fried and served.

Potato Casseroles

The croquette mixture shaped liked a small nest, brushed over with beaten egg, baked a delicate brown; used to receive salpicons.

Potato Patties

Very small casseroles, filled with a salpicon of game or fowl.

Potatoes Creole

Like the patties preceding, but filled with a Creole garniture; these make fine entree garnishes.

Stewed Parisienne Potatoes

Scoop out small balls from raw potatoes, put them into a sautoir with butter and a seasoning of salt, put the lid on and stew gently till done; served sprinkled with parsley dust.

Curried Potatoes

Same as the preceding, adding a spoonful of curry powder while stewing.

Potato Ragout

Same as the stewed Pari-sienne, but when nearly done, taken up and drained, then placed into a good Espagnole sauce, and simmered till done.