1186. White Haricot-Beans, A La Bretonne

Boil the haricot-beans as directed above, and when done, drain them in a colander, put them into a stewpan with some Bretonne sauce (No. 27), and set them to simmer over the stove-fire for five minutes; toss them together, and dish them up as the above.

1187. American Yams, A La Francaise

Cut the yams into slices about half an inch thick, trim them into rather large oval-shaped scollops, and throw them into a panful of water; wash and drain them upon a cloth, then place them in circular order in a deep sautapan, thickly spread with 4 oz. of fresh butter, and season with a little grated nutmeg and salt; moisten with a pint of broth or water, put the lid on, and set them to simmer gently over a slow fire for about three-quarters of an hour, taking care to turn them over, in order that they may acquire a bright-yellow glazed color on both sides; dish them up in close circular order, piled up in rows; pour the following sauce under them and serve: - Knead two pats of fresh butter with a dessert-spoonful of flour, put it into a stewpan with a gill of cream, a spoonful of pounded sugar, a very little salt, and a tea-spoonful of orange-flower water; stir this over the fire until it thickens, and then use it as directed.

1188. Potatoes, A La Maitre D' Hotel

The small French kidney, or Vitelotte-potatoes, are best adapted for this purpose; boil or steam them in the ordinary way, and when done, cut them into slices about the eighth of an inch thick, put them into a stewpan with a ragout-spoonful of white sauce or broth, 4oz. of butter, some pepper and salt, chopped parsley, and lemon-juice ; toss them over the stove-fire until the butter, etc, is mixed in with the potatoes, then, dish them up with croutons; round them, and serve.

1189. New Potatoes, A La Creme

Cut some recently-boiled new potatoes in slices, put them into a stew-pan with a gill of cream, 4oz. of fresh butter, a very little nutmeg, pepper and salt, and the juice of half a lemon ; set them to boil on the stove-fire, toss them well together, and dish them up with croutons.

1190. Potatoes, A La Creme, Au Gratin

Cut some boiled potatoes in slices, about an inch in diameter, prepare the same kind of mixture as directed for cauliflowers au gratin (No. 1159): stick some neatly-cut pointed croutons of fried bread round the bottom of the dish, in the form of a coronet; place a close circular row of the slices of potatoes within this border of croutons; spread a layer of the mixture over them : then, repeat the row of potatoes and the mixture until the dish is complete. Smooth the top over with some of the sauce, shake some fried bread-crumbs and grated Parmesan cheese over the surface, so as entirely to cover it: put the potatoes in the oven for about twenty minutes, to be warmed through, and serve.

1191. Seakale, A La Sauce

Tie the seakale up in small bundles, and put it in boiling water with a little salt: about twenty minutes will suffice to boil it tender : drain and dish it up on a piece of toast, and send some butter sauce (No. 71) separately in a boat.

Note. - Seakale may also be served with Espagnole or Bechamel sauce, in which case it must be placed in the dish, and the Bechamel or Espagnole sauce poured over it: if the latter, a pat of butter and a little lemon-juice should be first worked in with it.