(2830). Sweet Potatoes, Boiled And With Lobster Coral (Patates Bouillies Et Au Corail De Homard)

This tubercle originally came from the island of St. Domingo, and may be prepared in various ways.

Boiled

Wash, cut off the ends, and lay them in a large-mesh basket; cook them by steam for twenty minutes or else in boiling water. They can be served either in their skins or peeled.

With Lobster Coral

After the sweet potatoes are boiled, cut them into olive-shapes: lay them in a vegetable dish, pour melted butter over, and strew the top with finely chopped lobster coral.

(2831). Sweet Potatoes Souffled And Sweet Potato Croquettes (Patates Soufflees Et Croquettes De Patates)

Souffled

Cut them up raw into quarter-inch slices, pare them oval-shaped two and three-quarters by one and a half inches, then fry slowly in white fat to have them cook without coloring or stiffening; drain and ten minutes later throw them back into hot fat; they should puff out considerably.

Croquettes

After the potatoes are roasted cut them lengthwise in two and empty out the insides; to this add salt, nutmeg, egg-yolks and fresh butter; mix well together, and when the preparation is thoroughly cold roll if up into inch and three quarter diameter balls, dip them in eggs, then roll in bread-crumbs and fry to a fine golden brown; dress in a circle, having a bunch of fried parsley to decorate the center.

(2832). Sweet Potatoes Roasted And Broiled (Patates Roties Et Grillees) In The Oven

- Wash and cut off both ends, pare them olive-shaped, lay them on a baking pan, cover with butter and roast in a moderate oven for about thirty minutes; when done serve inside of a folded napkin.

Broiled

In order to have them broiled cut some steam-boiled, peeled potatoes in slices three-eighths of an inch thick, then trim olive-shaped and lay them in a double broiler; salt and coat over with melted butter and broil on a slow fire; dress them inside a folded napkin.