On withdrawing them from the oven, set the potatoes on a dish, and glaze them with melted butter.
[666]
][2246—POMMES DE TERRE VOISIN]
Prepare these exactly like “Pommes Anna,” but sprinkle each layer of potato-roundels with grated cheese. The cooking is the same.
[2247—POMMES NANA (For Garnishing)]
Cut the potatoes into a [julienne]; season them, and mould them by heaping them into well-buttered, [dariole-moulds]. Cook them, like “Pommes Anna” (for garnishing), on a tray containing some very hot fat.
On taking them out of the oven, turn them out and sprinkle them with Château sauce.
[2248—MASHED POTATOES]
Peel and quarter some Dutch potatoes, and quickly cook them in salted water. When they feel soft to the touch, drain them; rub them through a sieve, and work the purée vigorously with three oz. of butter per lb. of potatoes. Then add, little by little, about one-half pint of boiling milk, in order to bring the purée to the required consistence. Heat without boiling, and serve.
Remember that mashed potatoes should be only just cooked, and that if they be allowed to wait they lose all their quality.