Add some grated cheese to the preparation for “Pommes Dauphine,” in the proportion of one oz. of the former per lb. of the latter.
Divide up this mixture into one and one-half oz. portions; mould these to the shape of crescents, and dredge them moderately.
[663]
]Plunge these crescents into very hot fat about six minutes before serving.
[2227—POMMES DE TERRE A LA LYONNAISE]
Cut some peeled and plain-boiled potatoes into roundels, and toss these in butter in a frying-pan. Likewise toss some sliced onions in butter, the quantity of the former measuring one-fourth of that of the potatoes. When the onions are of a nice golden colour, add them to the [sautéd] potatoes; season with salt and pepper; [sauté] the two products together for a few minutes, that they may mix thoroughly, and dish them in a timbale with chopped parsley.
[2228—POMMES DE TERRE MACAIRE]
Bake some Dutch potatoes in the oven. As soon as they are done, empty them and collect their pulp on a dish; season it with salt and pepper, and work it with a fork; adding to it, the while, one and one-half oz. of butter per lb.
Spread this preparation in the form of a [galette] on the bottom of an omelet-pan containing some very hot, clarified butter, and brown it well on both sides.
[2229—POMMES DE TERRE MAIRE]
Prepare these exactly like “Pommes à la Crème.”