270 THE POTATO 



tatoes are about four inches high. Bake until the potatoes 

 are tender (about one half hour) in a quick oven; 



Potatoes efc la Bonne Bouche 



Slice some boiled potatoes, chop a blade of shallot, also a 

 little parsley very fine. Place in a stewpan with a small 

 piece of butter and a pinch of mixed sweet herbs. Let 

 simmer slowly for five minutes, then put in the potatoes, 

 sprinkle some seasoning over them and let simmer slowly 

 for ten minutes, occasionally stirring to prevent burning. 

 Just before serving squeeze the juice of a lemon over the 

 potatoes. 



Potato Croquettes 



Dry boiled or steamed potatoes with butter, salt and 

 egg yolks, all mashed together, rolled into cone shape, 

 breaded, or rolled in cracker dust, and fry in hot lard. 



Potatoes Duchesse 



Large slices of raw potatoes cut in fancy shapes, sprinkled 

 with salt, dipped in eggs and baked. 



Potatoes Victoria 



Same as croquettes, dipped in egg and baked to a light 

 brown color. 



Potatoes Gastronome 



Potatoes raw, cut in shape of bottle corks with tube 

 cutter, boiled barely done in salt water, drained, and finished 

 in hot lard, dust with salt and chopped parsley. 



Potatoes Monico 



Raw potatoes cut size and shape of a half dollar, cooked 

 barely done in salt water, drained and finished in hot lard. 

 Dust with chopped parsley and paprika. 



Potatoes Julienne (Shoestring Potatoes') 



Cut raw into very fine shreds like straws, cook quickly 

 in hot lard, dust with fine salt. 



Between the Acts Potatoes 

 Same as Julienne, only cut about twice as large. 



