This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
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.
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.
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.
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.
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.
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.
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.
 
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