Turn them to the shape of large olives; season them; cook them gently in clarified butter, that they may be golden and very soft; and, just before serving, sprinkle them moderately with chopped parsley.
[2209—POMMES DE TERRE A LA CRÈME]
Vitelotte or new kidney potatoes are needed for this preparation.
Cook them in salted water; peel them as soon as this is done, and cut them into rather thick roundels. Put them in a sautépan; moisten, enough to cover them, with boiling cream; season, and reduce the cream.
At the last moment, finish with raw cream.
[660]
][2210—CROQUETTES DE POMMES DE TERRE]
Prepare the necessary quantity of “Croquette” paste (No. [219]), and divide it into two-oz. portions. Roll these to the shape of corks or pears; treat them [à l’anglaise], and put them into very hot fat, five or six minutes before serving.
[2211—CROQUETTES DE POMMES DE TERRE A LA DAUPHINE]
Take the required amount of “Pommes Dauphine” preparation (No. [220]); divide it into two-oz. portions; mould these to the shape of corks; treat them [à l’anglaise], and fry them like ordinary croquettes.