(2797). Potatoes, Marchioness (Pommes De Terre Marquise)

Peel and cut up some raw potatoes; boil them in salted water, drain it off as soon as they are done and cover over with a clean cloth; let steam for a few moments in a slack oven, then remove and rub a few at a time through a sieve; put this puree into a saucepan, and for each pound stir in quickly one ounce of butter, live raw egg-yolks, salt, nutmeg, a pinch of sugar and two tablespoon fuls of good raw cream. Pour the preparation on a floured table, roll it into thick cork-shaped pieces and cut these across in ovals two inches wide, three inches long and half an inch thick; range them in a copper baking pan with hot clarified butter and brow on both sides in the oven, turning them over while cooking.

(2798). Potatoes, Mashed, In Snow, In Puree Or Baked (Pommes De Terre En Neige, En Puree Ou Au Gratin)

Boil mealy potatoes, the same as described in No. 2774; pass them through a small hand strain (Fig. 553), or a large pressure strainer if for larger quantities ( Fig. 554).

For Snow Potatoes use the puree as it leaves the strainer (Fig. 553), put it in a napkin and form it into a ball inside of this; remove the napkin slowly to have the ball remain whole and serve in a covered vegetable dish. In Puree. - After removing the potatoes from the strainer, put the puree in a saucepan, one ounce of butter for each pound, and a gill of milk; serve.

Baked Mashed Potatoes

Lay the potatoes in a baking dish, smooth the top nicely bestrew with bread-crumbs and parmesan, pour butter over and bake in the oven, or substitute potato croquette preparation (No 2782); dress in the center of a baking dish.in pyramid form and mark with a knife in large stripes from top to bottom; brush over with beaten eggs, baste with melted butter and brown in a not too hot oven.

Fig. 553.

(2799). Potatoes, Mellow (Pommes De Terre Fondantes)

Prepare a few dozen small potatoes, giving them the shape of a pigeon's egg, all of uniform size; lay them in a sautoir with melted veal kidney fat, or good lard. and cook slowly while turning so that they color on all their surfaces; when done, press down slightly with a palette SO as to flatten without breaking; they should now be oval-shaped. Pour off the fat from the pan and cover with butler; put in the potatoes, one beside the other, and keep them the the oven from ten to twelve minutes, to have them absorb the largest part of the butter while turning and basting; salt over and dress in a vegetable dish.

Another way is to prepare by first boiling olive shaped potatoes, then crushing them one after the other in a cloth; place on a buttered baking sheet, pour slightly melted fresh butter over and color in a hot oven, basting at frequent intervals with the butter while cooking; dress in a vegetable dish.