994. Potatoes Sautées au Beurre.
—Peel and clean eighteen small, round, raw potatoes, new ones if possible; place two ounces of butter in a saucepan; place it on a hot fire, adding the potatoes; cook them until they are a golden color, which will take fifteen minutes, then drain. Sprinkle over them a pinch of table-salt, and arrange them on a dish without any further seasoning than a little chopped parsley; then serve.
995. Potatoes Sautées.
—Take eight good-sized boiled and peeled potatoes ([No. 982]); cut them in slices a quarter of an inch in thickness; place them in a frying-pan with an ounce and a half of good butter. Season with a pinch of salt and half a pinch of pepper; toss well for eight minutes, dress on a very hot dish, and serve with a little parsley sprinkled over.
996. Potato Balls.
—Peel, clean neatly, and boil in salted water for thirty minutes, eight good-sized, sound, round, yellow potatoes; drain and return them to the same pan, and mash them well, adding two egg yolks, and the whites beaten to a froth, three tablespoonfuls of cream, a teaspoonful of chopped parsley, very little chives, half a pinch of salt, and the third of a pinch of nutmeg. Mix well together for two minutes, and dip about half a tablespoonful at a time into frying batter ([No. 1185]). Slide them into very hot fat, and leave them in for three minutes; this swells them, and forms them into a species of fritters. Place in a very hot dish with a folded napkin, and serve.
997. Potato Croquettes and Quenelles.
—Peel, wash, and drain nicely eight medium-sized mealy potatoes; cut them in quarters, put them in a saucepan, cover them with water, add a pinch of salt, cook for thirty minutes, and drain. Lay them in a mortar with an ounce of fresh butter, pound them well, and add three raw egg yolks. Season with half a pinch each of salt and pepper and the third of a pinch of nutmeg; mix well, and then divide into twelve parts, shaping each one like a cork, or any other shape desired. Dip them separately into beaten egg, and roll them in fresh bread-crumbs; fry a golden color for three minutes, and serve on a dish with a folded napkin.
998. Mashed Potatoes.
—Peel, wash, drain, and cut into quarters eight good-sized potatoes; put them in a sautoire, cover with water, add a good pinch of salt, and boil for thirty minutes. Drain, rub them through a purée strainer, and put them in a saucepan with an ounce of butter, and half a pinch each of salt and white pepper. Stir well, adding half a cupful of hot milk, until it becomes of a good consistency. Serve, garnished with six pieces of bread fried in butter.