VEGETABLES 85 



RECIPES FOR COOKING 

 Pommes de Terre Farcies 



Bake the potatoes, and, when nearly done, cut oft a 

 circular piece from the upper part, and scoop out a portion 

 of the pulp, leaving about an inch of thickness under the 

 peel. Then have ready some well-minced fricassee or force- 

 meat, butter the inside of the potato, and fill up the cavity 

 with the mince heaped up in a point at the opening ; touch it 

 over with raw yolk of ^%%^ and put the potatoes again into 

 the Dutch oven or brown them with a salamander. The 

 skins should be rubbed with butter to render them crisp, or 

 they are likely to become too hard to be peeled without 

 breaking the potatoes ; but if not, a portion of it should be 

 cut off. 



Potatoes a I'ltalienne 



Take enough mealy potatoes to make a good dish boiled 

 dry ; two tablespoonfuls of cream, one tablespoonful of 

 butter, salt, and pepper ; two eggs, yolks and whites beaten 

 separately. 



Whip up the potatoes while hot with a silver fork, which 

 dries the potato from all superfluous moisture. When it is 

 fine and mealy beat in the cream, the butter, salt, pepper, 

 and whip up to a creamy heap before mixing in the whites, 

 which should be first whipped stiff". Pile irregularly upon a 

 buttered pie-dish ; brown quickly in the oven ; slip care- 

 fully on to a heated flat dish, and serve. 



