984. Potatoes à la Génevroise.
—Peel, wash, and drain four medium-sized, sound potatoes; cut them into julienne-shaped pieces, and wash and drain them again. Season with a pinch of salt and half a pinch of pepper. Butter lightly six tartlet-molds with clarified butter; cover the bottoms with grated Parmesan cheese; arrange a layer of potatoes on top, sprinkle more cheese over them, and continue until all are filled, finishing by sprinkling cheese over the surface and dropping a little clarified butter over all. Set them on a very hot stove for two minutes; then place in a hot oven, and bake them for twenty-five minutes. Unmold, and place them in a hot dish, with a folded napkin, and serve.
985. Potatoes, Maître d’Hôtel.
—Take eight medium-sized potatoes, boiled as for [No. 982]; peel them, cut them into slices, and place them in a saucepan, with an ounce of butter and a pinch of chopped parsley, and season with half a pinch each of salt and pepper, the third of a pinch of nutmeg, and the juice of half a lemon. Warm all together, toss well, and add half a cupful of cream; heat slightly once more, and serve.
986. Potatoes, Parisienne.
—Take six good-sized, well-cleansed potatoes; with a round vegetable-spoon cut out the Parisian potatoes; then put them in fresh water; wash well, and drain. Melt an ounce of butter in a sautoire, throw in the potatoes, and season with half a pinch of salt. Place the sautoire in the oven; cook for twenty minutes, and serve on a hot dish with a folded napkin.
987. Potatoes à l’Anglaise à Crû.
—Wash well six medium-sized, sound potatoes; cut them into quarters, pare them neatly, clove-garlic-shaped; wash again, drain, and place them in a saucepan. Cover with water, throw in a heavy pinch of salt, put the lid on, and cook for twenty minutes. Drain, and put them in a saucepan, with an ounce of butter, a pinch of chopped parsley, heat slowly for five minutes, toss gently, and serve.
988. Potatoes à l’Anglaise.
—Wash well six good-sized potatoes; boil them in salted water for forty-five minutes; peel, and cut them each into quarters. Melt an ounce of butter in a saucepan; add the sliced potatoes, half a pinch of salt, and the third of a pinch of pepper. Cook them on a very slow fire for five minutes, tossing them well, and serve on a very hot dish, sprinkling a little chopped parsley over them.