999. Potatoes à l’Hollandaise.
—After boiling eight good-sized potatoes as for [No. 982], peel, and cut them into quarters; put them in a sautoire with an ounce of butter and half a pinch of chopped parsley; season with half a pinch each of salt and pepper, toss them gently, and warm them slightly for five minutes. Place in a hot dish, and serve.
Sweet potatoes à l’Hollandaise are prepared the same way.
1000. Potatoes à la Gastronome.
—Peel, clean, and with a No. 3 tube cut twelve medium-sized potatoes into inch-and-a-half-long pieces. Place them in a saucepan; cover with water, add a pinch of salt, and cook for twenty-five minutes. Drain, and place them in a hot dish; pour a gill of hot Périgueux sauce ([No. 191]) over them, and serve.
1001. Potatoes à la Bignon.
—Prepare twelve potatoes as for [No. 982]; empty them with a potato-scoop, leaving the bottoms uncut; blanch them in boiling water for two minutes; drain, and fill them with sausage forcemeat ([No. 220]). Lay them in a buttered sautoire; place it in the oven, and cook for twenty minutes. Use for any garnishing desired.
1002. Hashed Potatoes, Sautées.
—Hash eight medium-sized, cold, boiled potatoes; place an ounce and a half of good butter in a frying-pan, add the potatoes, season with half a pinch each of salt and pepper, and toss them well in the pan for two minutes. Give them the shape of an omelet, and let them take a golden color, which will require five minutes. With a spoon take up all the butter which lies at the bottom of the pan; slide the potatoes carefully on a hot dish, and serve.