POTATO ROLLS.--Boil three lbs. of potatoes; crush and work them with
two ozs. of butter and as much milk as will cause them to pass through
a colander; take half a pint of yeast and half a pint of warm water;
mix with the potatoes; pour the whole upon 5 lbs. of flour; add salt;
knead it well; if too thick, put to it a little more milk and warm
water; stand before the fire for an hour to rise; work it well and
make it into rolls. Bake it half an hour.
POTATO RISSOLES.--Boil the potatoes floury; mash them, seasoning them
with salt and a little cayenne; mince parsley very fine, and work up
with the potatoes, adding eschalot, also chopped small. Bind with yolk
of egg, roll into balls, and fry with fresh butter over a clear fire.
Meat shred finely, bacon or ham may be added.
POTATO SAUTEES.--These are even more agreeable with meat than fried
potatoes. Cold boiled potatoes are sliced up, and tossed up in a
saucepan with butter, mixed with a little chopped parsley, till they
are lightly browned. Pure goose or other dripping is by many cooks
preferred to butter for this purpose.
POTATO SOUFFLES.--The delicious blistered potatoes are prepared as
follows: The potatoes, if small, are simply cut in halves; if large,
cut in three or more slices; these are fried in the usual way, but are
taken out before they are quite done, and set aside to get cold; when
wanted they are fried a second time, but only till they are of a light
golden color, not brown.
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