[2230—POMMES DE TERRE A LA MAÎTRE-D’HÔTEL]
Cook some medium-sized Dutch potatoes in salted water; peel them; cut them into roundels while they are still quite hot, and cover them with boiling milk.
Season them with salt and white pepper; completely reduce the milk, and dish them in a timbale with chopped parsley.
[2231—POMMES DE TERRE MARQUISE]
Mix some very reduced and very red tomato purée with the preparation for “Pommes Duchesse,” in the proportion of three tablespoonfuls of the former per lb. of the latter.
Set this preparation on buttered trays (by means of a piping-bag fitted with a large, grooved pipe) in shapes resembling half-eggs.
[Gild] them slightly with beaten eggs, and set them in a somewhat hot oven seven or eight minutes before serving.
[2232—POMMES DE TERRE A LA MENTHE]
Cook some fair-sized new potatoes in the English way, and add a bunch of mint to them. Dish them in a timbale, and set a mint-leaf (from the bunch) upon each potato.