[2237—POMMES DE TERRE PARISIENNE]
Prepare some “Pommes Noisettes” as above; but cut them a little smaller. When they are cooked, roll them in melted meat glaze, and sprinkle them with chopped parsley.
[2238—POMMES DE TERRE PARMESANE]
Proceed as directed under “Pommes au Chester” (No. [2213]), but substitute Parmesan for the latter.
[2239—POMMES DE TERRE PERSILLEES]
Cook the potatoes in the English way, that is to say, boil them plainly; drain them well, and roll them in melted butter and chopped parsley.
[665]
][2240—POMMES DE TERRE ROBERT]
Prepare a composition of “Pomme Macaire,” and add thereto, per lb., three eggs and a large pinch of chopped chives. Cook in the frying-pan as for “Pomme Macaire.”
[2241—POMMES DE TERRE A LA ROXELANE]
Bake six fine Dutch potatoes in the oven. Withdraw the pulp from their insides, and work it, together with one-third lb. of butter and four egg-yolks, and enough fresh cream to thin it. Complete with the whites of two eggs, beaten to a stiff froth.