ROOT VEGETABLES 



Mix the whole until thoroughly light; put into a 

 baking-dish, spread a little butter over the top, and 

 bake a golden brown. The quality depends upon 

 very thoroughly beating the eggs, so that the po- 

 tato will remain light, like sponge cake. 



POTATO PUFFS 



Prepare the potatoes as for souffle. While hot, 

 shape in balls about the size of an egg; have a tin 

 sheet well buttered and place the balls on it. As 

 soon as all are done, brush over with beaten egg; 

 brown in the oven. When done, slip a knife under 

 them and slide upon a hot platter. Garnish with 

 parsley and serve immediately. 



LYONNAISE POTATOES 



Place in a frying-pan one onion sliced fine and 

 a tablespoonful of butter and a tablespoonful of 

 finely cut parsley. Cook until the onion is tender. 

 Remove the onion and add the potatoes, which 

 should have previously been prepared by cutting 

 into dice. Cover the pan and allow the potatoes to 

 heat through but not cook or brown. 



Remove the lid and add a teacupful, or less, of 



cream and allow it to boil up but not cook, and 



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