(2812). Potatoes, Viennese (Pommes De Terre Viennoise)

To be made with the same preparation as Marchioness (No. 2797); divide it into balls, roll these on a table, covered with rice flour, to look like a Vienna loaf, - thick in the center and pointed at the ends. Imitate the gashes in the center of its length, egg over twice and cook in a hot oven. Serve on a folded napkin.

(2813). Potatoes With Minced Truffles (Pommes De Terre Aux Truffes Emincees)

Peel raw potatoes and cut them into one-inch diameter corks, then across in three-sixteenths of an inch slices; wash, wipe well and lay them in a thin sautoir with melted butter, seasoning with salt; cover and cook in a slack oven, being careful to shake them about frequently until they are slightly browned, then add a quarter as much minced truffles cut one inch in diameter and an eighth of an inch thick; drain off the butter and baste with a small quantity of good Madeira wine, meat glaze (No. 402), and lemon juice. Pour into a vegetable dish and serve.