The very best kinds of potato are almost unknown in England, and the Dutch and Vitelotte potatoes have to be imported.
[2202—POMMES DE TERRE A L’ANGLAISE]
Turn the potatoes to the shape of large garlic cloves, and cook them in salted water or steam. They accompany more especially boiled fish.
The English method is to cook them without salt.
[2203—POMMES DE TERRE ANNA]
Cut them to the shape of cylinders; slice these into thin roundels; wash them, and dry them in a piece of linen.
Set these roundels in circles on the bottom of the mould proper to this potato preparation, or in a well-buttered thick-bottomed sautépan; let them overlap one another, and let the lay of each circle be reversed.
Season; spread a coat of butter upon the first layer, and proceed in the same way with a second layer.
Make five or six layers in this way, seasoning and spreading butter over each.
Cover the utensil; cook in a good oven for thirty minutes; [659] ]turn the whole over, if necessary, to equalise the colouring; turn out upon a saucepan-lid, to drain away the butter, and then tilt the whole on to a dish.