(2770). Potatoes, Anna (Pommes De Terre Anna)

Select long-shaped potatoes; they must be peeled and cut into the form of a large cork; mince them finely, and soak in water for a few moments; drain and wipe on a cloth. Butter and bread the inside of a thick copper pan, having a well-fitted cover; range on the bottom and sides a thin layer of the potatoes, one overlapping the other, then fill entirely with the remaining ones in separate layers, covering each with butter free from moisture, softened by working in a napkin; mask the upper layer with the same, and close with the lid. Cook the potatoes for three-quarters of an hour in the oven; a quarter of an hour before serving take from the fire, drain off the butter and cut a cross through the potatoes yet in the sautoir, and turn each quarter over with the aid of a palette; put back the drained-off butter and return to the oven until ready, and invert on a dish to serve. These potatoes may be made in a smaller pan; in this case they should not be cut but turned over whole before putting in the oven the second time.

(2771). Potatoes Baked (Pommes De Terre An Gratin)

Wash and brush medium-sized potatoes, wipe dry and lay them on a dish, then push into a hot oven for thirty to forty minutes; when done serve on a napkin, or else they may be steamed or boiled, then baked and peeled; cover with butter, color in the oven, and serve in a vegetable dish.

(2772). Potatoes Biarritz - Baked (Pommes De Terre Au Gratin A La Biarritz)

Put a pound of peeled potatoes to boil in salted water; drain as soon as done, and dry in the oven; rub through a sieve, then put this puree into a saucepan to dilute with a little clear gravy (No. 404), and add meat glaze (No. 402), two shallots prevoiusly tried in butter, chopped parsley, salt, pepper, nutmeg, a quarter of a pound of raw ham cut in three-sixteenths inch squares and four egg-yolks. Put aside the eighth part of this preparation, and dress the remainder dome-form on a baking dish; to the eighth reserved part add four egg-yolks and a little cream; beat well, and then stir in two well-whipped egg-whites; cover the dome with this, bestrew it with bread-crumbs, pour melted butter over, and set it in the oven for twenty minutes to heat and bake to a fine color.

(2773). Potatoes, Bignon (Pommes De Terre Bignon)

Turn some raw potatoes into rounds two and one-eighth inches in diameter; make an opening in them of one and one-eighth inch, leaving a thickness of a quarter of an inch; blanch these hollow balls for a few moments in salted water, then turn them over to drain well. Prepare a forcemeat with a shallot fried colorless in butter, adding some sausage meat (No. 68), and let cook together; put in salt, pepper, bread-crumbs, chopped parsley, and a few egg-yolks, and with this preparation fill the holes in the potatoes; strew bread-crumbs over, then parmesan cheese, sprinkle over melted butter, and range them as fast as they are ready in a sautoir lined with bards of fat pork; pour more butter over, and put on the lid, then set it in an oven to finish cooking the potatoes; when done remove the cover and brown them nicely; range neatly in a vegetable dish on a little half-glaze (No. 400;.