Potato Quenelles

The croquette mixture rolled into very small balls, dipped in beaten eggs, then in flour, fried very quickly (else they burst) in very hot lard.

Potato Puffs

Cut out with a large column cutter the inside of large raw potatoes, level the ends, then cut into four pieces each column, lengthwise. Have two French friers on the range half full of lard, one hotter than the other; fry the potatoes five minutes in the one, then take up, and plunge into the very hot one; they will then puff out quickly.

Potatoes Bernhardt

Twirled out like a curl with a cutter, fried in hot lard, taken up and drained, sprinkled with salt and parsley dust.

Potatoes Victoria

The croquette mixture shaped like walnuts, breaded and fried.

Glazed Potatoes

Very large balls scooped out of steamed potatoes, seasoned with salt, dipped in beaten eggs, browned quickly in a hot oven.

Potatoes Navarraise

Cut with a scallop knife very large dice from peeled raw potatoes, steam them till barely done, finish of a fine color in boiling oil.

Potatoes Maitre D'Hotel

Raw potatoes peeled, cut in sections like a section of an orange, steamed till barely done, then simmered till done in a thin Veloute sauce containing chopped parsley, lemon juice, and a grating of nutmeg.

Potatoes Indienne

Marinade for three hours some minced onions and hot green chillies in lemon juice, add a little French mustard at the finish. Mix all into some light dry mashed potatoes, season with salt, use as a border to a curry, with, or instead of, boiled rice or rissoto

Potatoes In Cases

Very thin slices of cold boiled potatoes and onions, mixed together with a little minced parsley, filled into fancy paste cases, with a little butter, sprinkle with Parmesan cheese, and bake till browned and heated through.

Potatoes Hollandaise

Cut like sections of garlic, steamed; served with maitre d'hotel sauce over them.

Potatoes Marie

Steamed potatoes, mashed, made soft and rich with cream and butter.

Potatoes Gastronome

(1) Raw, cut with column cutter, size and shapes of corks, steamed barely done, then fried with butter till done and of a golden color; served sprinkled with salt and parsley dust. (2) Cut same as No. 1, parboiled in water containing a little vinegar, drain, then saute with butter till done, take up and serve with Perigueux sauce.

Potatoes Maire

Cut with a large column cutter tubes of raw potatoes, cut these into slices six to the inch, boil till barely done, then simmer till done in reduced cream.

Potatoes Monaco

Slices same as Maire, cooked same as Gastronome No. 1.

Potatoes Genevoise

Take small fancy patty pans, butter them well, then coat the inside with grated cheese, fill with mashed potatoes, sprinkle with grated cheese, bake half an hour in a medium oven.

Potatoes Conde

Scoop out balls of raw potatoes with a large scoop, steam barely done, then fry till done and brown in clarified butter, serve sprinkled with salt and parsley dust.

Potatoes Colbert

Cold boiled and peeled potatoes, cut in large dice, simmered in Colbert sauce; when serving, sprinkle with parsley dust.

Potatoes Chateau

Olive shapes of potatoes turned out with an oval scoop, blanched, drained, fried a light color in clarified butter.

Potatoes Barigoule

Take small round new potatoes, steam till barely done, then plunge into boiling oil till brown; serve sprinkle i with salt, pepper and tarragon vinegar.

Potatoes Bretonne

Cut cold boiled potatoes in squares with a scallop knife, saute with a little chopped parsley, then simmer in Bretonne sauce.

Potatoes Brabant

Cut like for Bretonne, sauteed with minced shallot and parsley.

Potatoes Bignonne

Scoop balls out of raw potatoes with largest sized scoop, take the centre out with a column cutter, blanch, drain, fill centres with forcemeat, then bake till done and brown with butter.

Potatoes Brabanconne

Dry mash some steamed peeled potatoes, mix in some minced parboiled onions, a little chopped parsley and Parmesan cheese, with a little cream sauce, bake in paper cases.

Potatoes Anglaise

(1) Scoop balls out of raw potatoes with a very large scoop, parboil with a little salt and vinegar in the water, take out, drain, then fry till done and brown in roast meat drippings. (2) Raw potatoes peeled, trimmed, quartered, steamed; served with maitre d'hotel sauce over them.