(2783). Potatoes, Dauphine (Pommes De Terre Dauphine)

Bake two pounds of potatoes, cut them lengthways in two, remove sufficient pulp to obtain a pound, and mix this with a quarter as much pate-a-chou (No. 132), eggs, a little cream, salt and nutmeg. Divide it to make inch and a hall' halls, lengthen them to the shape of an egg, roll in butter, then in bread-raspings, and fry in hot frying fat.

(2784). Potatoes, Half-Glaze (Pommes De Terre Demi-Glace)

Prepare potatoes the same as for gastronome ( No. 2789), lay them in a sautoir with clarified butter, without having them previously boiled; when nearly done change into another saucepan and moisten with a little gravy (No. 404), espagnole sauce (No. 414) and meat-glaze (No. 402); cover the pan and cook so that the liquid be reduced to the consistency of a half-glaze as soon as the potatoes are finished.

(2785). Potatoes, Duchess (Pommes De Terre Duchesse)

The same preparation as the marchioness (No. 2797), adding a handful of grated parmesan; roll in one and three-quarter inch diameter balls, lengthen these and roll them in bread-crumbs to have them assume an oblong form two and five-eighths inches by one and three-quarter inches; flatten to the thickness of half an inch, cut off the four corners, dip them in melted butter, then in breadcrumbs and lay them on a liberally buttered baking sheet, pouring more butter over; push into a very hot oven and when of a fine color remove from the oven and serve.

(2786). Potatoes, Parisienne (Pommes De Terre Parisienne)

Cut them with a three-quarters of an inch diameter vegetable spoon (Fig. 91); fry slowly in plenty of hot fat and when three-quarters done drain this off and lay them in a sautoir with clarified butter, toss, season with salt, sprinkle over with chopped parsley and serve.

(2787). Potatoes Fried And Channeled (Pommes De Terre Cannelees Frites)

Put some frying fat (No. 55) in a pan provided with a wire basket (Fig. 121). Peel raw potatoes, cut them in slices with a channeled knife (Fig. 157), having each one about an inch and a half in diameter and three-sixteenths of an inch thick; throw them into cold water immediately, soak for one hour, then drain; put them into a wire basket, and plunge into the warm frying fat; then cook, keeping them at the same degree of heat, stirring about several times; when done and nicely colored, drain, wipe, salt and dress in a pyramid.

(2788). Potato Fritters (Beignets De Pommes De Terre)

Imitate small eggs with potato croquette preparation (No. 2782); leave them till quite cold on ice. then each one lengthwise in two, thus obtaining two halves for every egg, then cut these again in two on their length; dip these separate quarters in a light frying batter (No. 137;, then in hot frying fa! and fry to a fine golden color. Dress on a folded napkin.

(2789). Potatoes, Gastronome (Pommes De Terre Gastronome)

From some raw potatoes trim cylindricals one inch in diameter by an inch and a quarter Long; blanch them for ten minutes, then drain off and finish cooking in clarified butter; when done pour this butter off and add salt, lemon juice, a small quantity of meal glaze ( No. 402), chopped truffles and a little Madeira wine. Range and serve in a vegetable dish.