[425]. Potatoes à l'Anglaise. Wash eight potatoes, and boil them in cold water, with a pinch of salt. When thoroughly done, peel them, cut them in thin round slices, put them, with three ounces of butter, a pinch of salt, pepper, and nutmeg, in a saucepan on the fire, and, when very hot, serve.
[426]. Potatoes à la Maître d'Hôtel. Prepare your potatoes as the above. Just before serving add the juice of a lemon and a tablespoonful of chopped parsley. Another manner of preparing them: Proceed as for the foregoing, with the addition of half a glass of cream.
[427]. Potatoes Sautés. Prepare as the foregoing; then put them in a saucepan on the fire, with four ounces of melted butter and a pinch of salt; toss them in the pan until they are a good color, and serve them with a little chopped parsley on top.
[428]. Potatoes à la Lyonnaise. Boil your potatoes, and, when cold, cut them in round slices of medium thickness; cut two onions in slices, and put them with four ounces of butter in a frying-pan; when your onions are colored very slightly, add your potatoes, toss them in the pan until they are a good color, drain them, and serve them with chopped parsley sprinkled over them.
[429]. Potatoes à la Provençale. Boil your potatoes, and, when cold, cut them in quarters; put in a saucepan on the fire for five minutes four tablespoonfuls of oil, a pinch of green onion, and quarter of the rind of a lemon chopped fine; then mix with your ingredients a tablespoonful of flour; add your potatoes, a little salt, pepper, nutmeg, and two ounces of butter; serve very hot, with some chopped parsley sprinkled on top.
[430]. Hashed Potatoes with Cream. Boil your potatoes, and, when cold, hash them fine, and put them in a saucepan with half a pint of cream, salt, pepper, a little nutmeg, and four ounces of butter; serve when very hot.
[431]. Baked Hashed Potatoes. Prepare as the foregoing; then put them in a dish about an inch and a half deep, level the potatoes on top with the blade of a knife, put a little melted butter on top, and send to the oven until nicely browned.
[432]. Potatoes à l'Anna. Cut up some raw potatoes very fine, put them in cold water for six hours, then drain them, season with salt and plenty of pepper; put them in a well-buttered pan, sprinkle bread-crumbs on top, and enough melted butter to cover them; send them to a very hot oven for about thirty-five minutes, or until they are well browned. Just before serving, drain off the butter, and put them on a dish.
[433]. Fried Potatoes. Peel eight medium-sized potatoes, cut them in slices, not too thick; wash them, then dry them on a napkin, fry them in plenty of hot lard on a quick fire, and, when a light brown, drain them, sprinkle them with salt, and serve.
[434]. Fried Potatoes en Julienne. Prepare and cook them as the above, and cut them in long, thin strips.