Petits Pois Au Beurre - Green Peas With Butter

Cook the peas as for English fashion, drain and toss them with a piece of butter, season with salt and sugar.

Croquettes De Pois Casses - Croquettes Of Split Peas

Soak 1/2 pound of split green peas for 3 or 4 hours. Put them into a saucepan with enough water to cover. When boiling, take off the scum and add 1/4 pound of salt pork, 1 onion stuck with I clove, and I small carrot. Cover the pan, put in the oven and cook for 3 hours. Next remove the pork, the onion and carrot; rub the peas through a fine sieve, put back into a clean saucepan, season with salt and a pinch of sugar, add 2 ounces of butter and 4 egg yolks, put aside to cool, shape into croquettes, dip in egg and bread crumbs and fry.

Pommes De Terre A La Duchesse - Duchess Potatoes

Boil 4 pounds of mealy potatoes in salted water, drain, allow to dry, and mash them fine. Add 3 ounces of butter and 4 egg yolks, season with salt and nutmeg.

Besprinkle the table with flour, give the desired shapes to the potatoes, either lozenges, round, oval or like a small dinner roll; put them on a buttered baking sheet, brush them over with beaten eggs, and bake in the oven.

Duchess potatoes may also be dressed on a buttered baking sheet with the pastry bag, to which a channeled tube is attached.

Pommes Croquettes - Potato Croquettes

Follow directions as given for "Duchess potatoes." Sprinkle some flour on the table, give the desired shape to the croquettes, either pears, balls or corks, dip them in beaten egg, roll in bread crumbs and fry in hot lard.

Pommes De Terre Fondantes - Melting Potatoes

Boil some good-sized potatoes in salted water; when done, drain and put in the oven for a few minutes, to evaporate their humidity; then take the potatoes and press each firmly in a towel to give it the shape of a ball; place them in a sautepan, liberally buttered; pour over some consomme, on each potato lay a piece of butter the size of a walnut, and set to bake in a moderate oven from fifteen to twenty minutes ; by that time the potatoes should have absorbed all the liquid. Upon eating, the potatoes will melt in the mouth - therefore the name.

Pommes De Terre A La Princesse - Potatoes, Princess Fashion

Prepare the potatoes as explained for "Melting Potatoes," but, instead of moistening them with consomme, use half milk and half cream (both boiled previously). Allow the potatoes to absorb all the liquid, then add a little more cream, besprinkle with grated Parmesan cheese and melted butter and bake to a nice golden hue.

Pommes De Terre Anna - Potatoes Anna

Select one dozen long-shaped potatoes, trim them all to the same round appearance, slice very fine, wash, drain, dry in a cloth and season with salt and pepper. Butter a pan liberally with clarified butter, and range the potatoes slice by slice in the pan; make 5 or 6 layers of potatoes, and then pour over 3 ounces of melted butter; cover the pan put on the range for a few minutes, then put in the oven to let cook for twenty minutes; next pour off the butter and turn the potatoes by sliding them first on the cover and from there back to the pan; cook for 15 minutes longer and serve. The outside should be crisp and of a golden color, while the inside should be soft and mellow.

A special pan should be used for the preparation of these potatoes, but, if this be not at hand, an ordinary omelette pan will answer the purpose.

Note. - As mentioned previously, these potatoes were originated at the "Cafe Anglais" in Paris.