989. Potatoes, with Bacon.
—Cut one ounce of bacon or pork into small pieces; put them in a saucepan, with half an ounce of butter; cook for five minutes; add a spoonful of flour; stir, and brown well for four minutes. Moisten with a pint of white broth ([No. 99]), and cook for five minutes longer. Put in eight well-peeled, washed, and sliced raw potatoes; season with half a pinch of pepper and the third of a pinch of nutmeg; lay the lid on, and cook for twenty-five minutes. Then skim off the fat, and serve in a hot, deep dish.
990. Potatoes à l’Italienne.
—Boil eight medium-sized potatoes in boiling water, as for [No. 982]; peel, put them in a saucepan, and mash them. Add a piece of butter of one ounce, and a piece of fresh bread the size of a French roll, suppressing the crust, and soaking it in milk. Add two more tablespoonfuls of milk, in order to form a pliable paste, three fresh egg yolks, and the whites of the three beaten to a froth; season with half a pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Mix well together, and pile it high on a baking-dish; pour over it a little melted butter; sprinkle a little Parmesan cheese over; place it in the oven, and after ten minutes, when of a good golden color, serve.
991. Potatoes à la Lyonnaise.
—Cut eight potatoes, boiled, as for [No. 982], into round slices; lay them in a frying-pan with an ounce and a half of butter, and the round slices of a previously fried onion, and season with half a pinch each of salt and pepper. Cook well together for six minutes, until well browned; toss them well, and serve with a pinch of chopped parsley sprinkled over the whole.
992. Stuffed Potatoes.
—Wash and peel about six large potatoes; cut them, lengthwise, in two, and scoop out the centres carefully with a knife or spoon. Fill the cavities with a sausage forcemeat ([No. 220]), letting it bulge out a little on the top; butter a baking-pan, arrange the potatoes on it, and cook in a slow oven for half an hour, or until nicely browned, then serve.
993. Fried Potatoes.
—Peel and wash six large potatoes, cut them up into fine slices, a quarter of an inch in thickness; plunge them into very hot, clarified beef suet or fat, and cook slowly. When they are soft, lift them out with a skimmer (it generally takes ten minutes to cook them); heat the fat again to boiling-point, and put the potatoes back. Smooth them down with a skimmer, and after two minutes they will swell up considerably; lift them out with the skimmer, drain, sprinkle a pinch of salt over, and serve on a hot dish with a folded napkin. These potatoes answer for garnishing chops and other meats.