THE POTATO 319 



Potatoes that have been cooked and peeled in the 

 same manner as in the preceding recipe are added to 

 the sauce, and the dish is ready for table. 



These Potato dishes made with a sauce, it is almost 

 needless to say, are never served with meat, and con- 

 stitute a course by themselves for family dinners, 

 suppers or luncheons. 



Whereas the Potatoes au vin, just described, are 

 seen at gentlemen's tables, the Potatoes au lard occupy 

 a less exalted position, and are patronised by cyclists 

 and tourists of all descriptions when they find themselves 

 at a country inn not prepared for visitors from town. It 

 is a substantial dish that is worth knowing. A piece 

 of bacon is cut into small squares and fried ; when 

 sufficiently cooked a teaspoonful of flour is added and 

 turned in the pan until it is quite brown ; then follow 

 pepper, parsley, thyme, and a laurel leaf ; a little stock 

 or water ; and boil for five minutes. Then put in the 

 Potatoes raw, that have of course been peeled and 

 washed, whole if they are new, otherwise cut into halves 

 or quarters according to the size. When the Potatoes 

 are cooked the fat is skimmed off, and the dish can be 

 served. 



Potatoes an fromage. This is a very simple but 

 excellent recipe. About a dozen Potatoes are boiled 

 in their skins, peeled and passed through a colander. 

 A layer of this puree is placed at the bottom of a 

 round deep dish, covered with grated Gruyere cheese, 

 salt and some little pieces of butter. This operation 

 is repeated with successive layers of Potatoes, cheese 



