THE POTATO 



Potatoes a VAnglaise 



Boiled potatoes in skins, peeled, cut in quarters, shaken 

 up with soft butter, salt and chopped parsley. 



Potatoes au Gratin 



Boiled potatoes sliced in cream sauce with Parmesan 

 cheese and cracker dust on top. Bake to a golden brown 

 in oven. 



Potatoes au Lard 



Stewed potatoes with finely minced bacon in the sauce. 



Potatoes Saute 



Boiled potatoes cut in slices, fried in pan in hot lard or 

 butter. 



Pommes Nouvelles a la Creme 



New potatoes peeled and stewed in cream. 



Potato Quenelles 



Potatoes boiled or steamed, then mashed with salt, butter 

 and egg yolk, rolled in balls, well breaded and fried in very 

 hot lard. 



Potato en Surprise 



Bake large potatoes in the skins until three quarters done. 

 Make a tubular opening in the end and hollow out the end. 

 Tightly roll a thin strip of bacon, insert in the opening, close 

 the end and bake until done. 



Potatoes Bretonne 



Cold boiled potatoes cut in cubes. Fry with onions and 

 brown sauce. 



Potato Colhut 



Same as Bretonne. Add chopped parsley. 



Potatoes Natarroise 



Potatoes cut in cubes, parboiled and fried to a light color 

 in oil. 



Potatoes Regente 



Same as potato croquettes hollow out and fill with 

 pattie mixture of lobster. Replace end and stand upright. 



