This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A specialty at Delmonico's renowned New York restaurants. Cut very thin slices right across the largest potatoes; lay the slices in flat layers on a small plate that will bear the heat of the oven. Spread fresh butter freely over the potatoes; then add another layer, and so on until the potatoes are about four inches high. " Delmonico's " recipe gives 1/2 lb. fresh butter to 2 large potatoes. Bake until the potatoes are tender, about half an hour, in a quick oven.
Slice some boiled potatoes; chop a blade of shallot, also a little parsley very fine; place them in a stew pan with 3 oz. of butter and a pinch of mixed sweet herbs; let simmer slowly 5 minutes, then put in the potatoes, sprinkle some seasoning over them, and let simmer gently for 10 minutes, occasionally stirring to prevent burning. Just before serving squeeze the juice of 1 lemon over the potatoes.
(1) Same preparation as potato croquettes; made into thick roll, sliced off, slices on a floured board patted into leaf shapes, marked with back of a knife, washed over with egg, baked light color; served with fish or entrees. (2) Large cold boiled potatoes sliced, cut with a wetted tin cutter, salted, egged over, baked.
Same preparation as potato croquettes made into round balls, egged over, baked light color in quick oven.
Potatoes cut raw into shape of bottle corks with a tube cutter, boiled barely done in salted water, drained out, finished by frying in hot lard quickly, light color, dredged with fine salt and parsley dust.
Potato cut raw into shape of silver half-dollars or little thicker, cooked same as a la gastronome.
Cut raw into very fine shreds like straws, fried quickly in hot lard, dredged with salt and parsley dust.
Cut raw with a kind of paring machine into long spirals, fried by throwing into kettle of hot lard; salt and parsley dust.
An instrument like a corkscrew with auger in center goes through a potato and makes a cord of potato like the strand of an untwisted rope; these smooth spiral cords arc fried as usual; served as garnish to fish or entrees.
Boiled in their skins, peeled, cut in quarters if large, shaken up in a hot dish with soft butter, salt and parsley dust; sent in hot with the butter poured over.
Potatoes in their jackets.
Boiled, cut in quarters in hot mat.re d'hotel sauce.