3 i 8 FRENCH COOKERY OF VEGETABLES 



slices. For this purpose a small Potato is better than 

 a large one. Place a good-sized piece of butter into 

 a frying pan and when hot pour in the sliced Potatoes, 

 turn them on both sides and add a little chopped parsley 

 and salt. 



Potatoes Duchesse. Mash about a dozen potatoes 

 that have been cooked in the oven ; add butter, four 

 eggs and salt ; with a spoon take a portion of this puree, 

 make into balls, then flatten them to the size of a small 

 biscuit ; and fry them in hot butter until they are a 

 golden brown on both sides. If there is any difficulty 

 in making them keep their shape before putting them 

 in the frying pan they can be sprinkled with flour. 



Potatoes a la sauce blanche. Boil the Potatoes in 

 their skins ; peel them as quickly as possible, so that 

 they retain their heat ; cut them in slices ; place them 

 in a dish, and cover them with a white sauce, made with 

 flour, butter, boiled milk, salt and pepper. (Although 

 the description of sauces does not form part of this 

 notice, it may be interesting to know that this sauce, 

 called bechamel^ although well known in England, is 

 not properly prepared if the flour does not boil for ten 

 minutes when the milk is added to it.) 



In the country in France, during the shooting sea- 

 son, Potatoes au vin is a favourite dish with sportsmen. 

 A large piece of butter is put into a saucepan, then a 

 tablespoonful of flour, salt, pepper and some chopped 

 onions or chives. This mixture is well stirred together 

 and placed on the fire with a tumbler full of white 

 wine and a cup of cream. When it boils, slices of 



