[2221—POMMES DE TERRE SOUFFLÉES]
Trim the potatoes square, and carefully cut them into slices one-eighth inch thick. Wash them in cold water; thoroughly dry them, and put them into moderately hot fat. As soon as the potatoes are in it, gradually heat the fat until they are cooked—which they are known to be when they rise to the surface of the frying fat.
Drain them in the frying-basket, and at once immerse them in fresh and hotter fat. This final immersion effects the puffing, which results from the sudden contact with intense heat.
Leave the potatoes to dry; drain them on a stretched piece of linen; salt them moderately, and dish them.
[2222—GRATIN DE POMMES DE TERRE A LA DAUPHINOISE]
Finely slice two lbs. of fair-sized Dutch potatoes. Put them in a basin, and add thereto salt, pepper, grated nutmeg, one beaten egg, one and one-half pints of boiled milk, and four oz. of fresh, grated Gruyère.
Thoroughly mix up the whole.
Pour this preparation into earthenware dishes, rubbed with garlic and well buttered; copiously sprinkle with grated [662] ]Gruyère; add a few pieces of butter, and cook in a moderate oven for from forty to forty-five minutes.
[2223—POMMES DE TERRE A LA HONGROISE]
Fry four oz. of chopped onion in butter, together with a coffeespoonful of paprika. Add two peeled, pressed, and sliced tomatoes; two lbs. of potatoes, cut into somewhat thick roundels, and moisten, just enough to cover, with consommé. Cook, while almost entirely reducing the moistening, and sprinkle with chopped parsley at the last moment.