(2790). Potatoes Hollandaise With Melted Butter Or Hollandaise Sauce (Pommes De Terre A, La Hollandaise An Beurre Fondu Ou A La Sauce Hollandaise)

Cut potatoes into inch halls with a round vegetable spoon (Fig. 91); cook them in salted water. and a few moments before they are finished drain off the water and cover with a damp cloth, then lay them in the oven for a few minutes; return to a saucepan and pour over slightly melted salty butter or else use a well-buttered Hollandaise sauce (No. -477).

(2791). Potatoes, Housekeeper's Style (Pommes De Terre Menagere)

Cut a quarter of a pound of lean, unsmoked bacon into three-eighths of an inch squares; blanch and fry in butter two ounces of chopped onion; moisten with broth (No. 194a), having just sufficient to moisten, and let the bacon cook so that when done the liquid will all be reduced; add about a pound of mashed potatoes, and season with salt, pepper, nutmeg and chopped parsley.

(2792). Potatoes, Julienne Or Straw (Pommes De Terre Julienne Ou Pommes De Terre Paille)

Peel the potatoes and cut them in eighth of an inch slices and these into fillets. For straws the fillets are much thinner than for Julienne; fry the same as the channeled (No. 2787).

(2793). Potatoes, Long Branch (Pommes De Terre Long Branch)

Cut up some peeled potatoes with the machine (Fig. 552); these pieces can be obtained several yards long. Soak them in cold water for some hours, and fry the same as channeled potatoes (No. 2787) in white fat.

(2794). Potatoes, Lyonnese (Pommes De Terre Lyonnaise)

Pare some Cooked potatoes into cylinders one inch in diameter, cut them three sixteenths of an inch thick and saute in butter; mince finely one medium-si/.ed onion; fry it in butter, and when nicely colored mix in the sauted potatoes and season with salt and pepper; toss them again for a few moments, drain off the butter and dress.

(2795). Potatoes, Maitre D'Hotel (Pommes De Terre Maitre D'Hotel)

Boil the potatoes the same as for plain boiled No. 2774; leave them to cool partly, then pare into Cylindrical an inch in diameter, and these into three sixteenths of an inch slices; place them in a saucepan having its bottom well buttered, season with salt and nutmeg, and moisten to three-quarters of their height with broth (No. 194a). Boil slowly until the liquid be reduced, then remove from the fire and stir in a few bits of butter, chopped parsley and lemon juice. They can also be prepared by using raw potatoes pared to the same size and thickness as those for the above; set them in a buttered saucepan, moisten with veal blond (No. 423), season and cook on a brisk tire in such a way as to have the liquid almost dry by the time the potatoes are done; just when serving add a few small lumps of butler, lemon juice and chopped parsley.

(2796). Potatoes, Marshal (Pommes De Terre Marechal)

Mince some raw potatoes; wash and wipe well on a cloth; put them in a flat saucepan with butter; season and cook very slowly while covered, tossing them frequently; when soft beat them up and dress in layers in a vegetable dish; bestrew each of these with grated parmesan, pour incited butter over and bake lor half an hour in a slack oven.

Fig. 552.