(2779). Potato Cakes With Ham (Galettes De Pommes De Terre Au Jambon)

Lay in a saucepan one pint of mashed potatoes (No. 2798), rubbed through a sieve; mix in with it a lump of butter, a pinch of sugar, nutmeg, a handful of grated parmesan, six raw egg-yolks, two beaten whites, a little salt and four ounces of cooked and finely chopped lean ham. Heat a griddle or frying-pan, butter well the surface, take the preparation up with a spoon, and let it fall on it in rounds three inches each, keeping them slightly apart; cook them on a slow fire, turning over; when nicely colored and hardened drain and serve hot. The preparation may be let fall into three-inch diameter rings, five-sixteenths of an inch thick, filling them to the top; in this way the cakes will be more uniform than when cooked as above.

(2780). Potatoes Chopped With Cream, And Baked (Pommes De Terre Hachees A La Creme Et Au Gratin)

Peel some boiled potatoes after they are cold: chop them up and lay in a sautoir with butter, salt, nutmeg, white pepper and cream; boil and simmer until the preparation has acquired a sufficient consistency, then serve in a vegetable dish.

Baked

Butter the bottom of a dish, bestrew it with bread-raspings, and fill slightly bomb-shaped with chopped potatoes and cream as the above; dredge more bread-raspings over, pour on some butter, wipe the edges of the dish, and bake in a hot oven.

(2781). Potatoes, Cream Of, Baked (Creme De Pommes De Terre Au Gratin)

Cut up some boiled potatoes the same as for duchess (No. 3X85). After they have steamed take from the lire and stir in a piece of butter; work rapidly with a large fork to make a puree, but do not rub it through a sieve; season with salt, nutmeg, a pinch of sugar, and for three or four gills of the puree add four or five raw egg yolks and a handful of parmesan cheese, diluting very slowly with a gill and a halt of rich, raw cream, so as to have the preparation as smooth as for a pudding; when this degree is acquired stir well on the side of the range for two minutes to heat slightly, then remove and incorporate two or three ounces of fresh butter divided in small pats. Pour the preparation at once into a small vegetable dish, lay it on a baking tin and brown the surface lightly in the oven. Eight or ten minutes will Insufficient. Serve in the same dish.

(2782). Potato Croquettes, In Surprise And Maisienne (Croquettes De Pommes De Terre En Surprise Et A La Mai'sienne)

Obtain one pound of very hot mashed potato preparation (No. 2798), and rub it through a sieve; put it into a saucepan with two ounces of butter, work it well with salt, nutmeg and four egg-yolks; let get cold, then form it into cylindrical croquettes an inch in diameter by two and a quarter inches in length; roll them in bread crumbs, then in beaten egg and again in bread-crumbs; smooth this breading with a knife, and fry a few at a time in hot frying fat; drain and dress on a napkin.

In Surprise

Use the same preparation as for the above; form into round croquettes instead of cylindricals, and in the center of each one insert a half-inch diameter ball of consistent chestnut puree (No. 712); bread-crumb and fry them the same as the potato croquettes.

Maisienne Croquettes

Have a pound of the mashed potato preparation (No. 2798), put it into a saucepan with an ounce of butter, two egg-yolks, half a pint of bechamel sauce (No. 409), and the same quantity of green corn, the grains scraped free of skin; mix well and leave till cold; with this form two and a half inch cylindrical croquettes, having them an inch and a quarter thick; roll in eggs and bread-crumbs, fry in plenty of hot frying fat, drain and serve on folded napkins.