[2224—POMMES DE TERRE GRATINÉES]
This preparation may be made in two ways as follows:—
(1) Make a smooth potato purée; this done, put it into a deep, buttered [gratin]-dish; smooth its surface; sprinkle the latter with grated cheese mixed with fine raspings; bedew with melted butter, and set the [gratin] to form in a fierce oven.
(2) Bake some fine, well-washed, Dutch potatoes in the oven. As soon as they are cooked, open them lengthwise; withdraw their pulp; rub the latter through a sieve while it is still quite hot, and finish it after the manner of an ordinary purée.
Fill the half-shells with purée; sprinkle the latter with grated cheese and raspings; lay the half-shells on a tray, and set the [gratin] to form as above.
On taking the potatoes out of the oven, dish them on a napkin, and serve them immediately.
[2225—POMMES DE TERRE AU LARD]
Frizzle in butter one-half lb. of breast of salted pork, cut into dice and [blanched], and twelve small onions. Drain the bacon and the onions; mix one oz. of flour with the butter; brown for a few minutes, and moisten with one and one-quarter pints of consommé. Season with a pinch of pepper, and add two lbs. of medium-sized, quartered and well-trimmed potatoes, the bacon and the onions, and a faggot. Cover and cook gently.
Dish in a timbale, and sprinkle moderately with chopped parsley.