THE POTATO 269 



then not on formal occasions. At such times the 

 following are used: 



Potato Georgette 



Special recipe of M. Joseph, chef of the Cafe Paillard: 

 Take a potato and hollow it out, filling the hollow with a 

 salpicon of shrimp tails drenched in a bisque sauce made 

 from the heads and pounded bodies of the shrimps. Cover 

 the potato with some of the mashed insides and bake very 

 well done and serve hot. 



Pommes de Terre aux oeufs 



From the recipe of a famous French chef: Put a good 

 sized lump of butter into the pan, as soon as it is hot, and 

 brown some onions in it. Cut some cold potatoes, which 

 have been boiled in then* skins and afterward peeled, into 

 slices. Throw these into the pan, spread over them the 

 well-whipped yellow of two eggs. Salt, pepper and serve 

 when the potatoes have taken a nice brown color on each 

 side. 



Potatoes Hangraise 



Slices of cold boiled potatoes and onions fried together, 

 then baked in the oven with a little grated cheese thrown over 

 it and garnished with finely chopped parsley. 



Potatoes a la Moires 



Potatoes cut in rounds, boiled until barely done in salted 

 water, drained and put in cream which has been reduced 

 to a state of condensed richness by evaporation in a steam 

 vessel. The reduction of the cream to one half its volume 

 is the special and essential feature of this recipe. 



Potatoes Hashed in Cream 



Cut three warm boiled potatoes into small even pieces, 

 add them to half a pint of boiled cream and a salt spoonful 

 of salt. 



Potatoes Anna 



Specialty of Delmonico's, New York: Cut very thin 

 slices from across the largest potatoes, lay the slices in flat 

 layers on a small plate; spread fresh butter freely over the 

 potatoes, then add another layer, and so on until the po- 



