1008. Potatoes à la Windsor.
—Peel, and clean nicely, twelve large potatoes; cut them into balls with a Parisian potato-scoop, then place them in a saucepan, covering them with water containing a pinch of salt. Cook for fifteen minutes; then strain them and place them in another saucepan with an ounce of fresh butter and a pinch of chopped parsley. Warm them well for five minutes, and add the juice of half a lemon before serving.
1009. Potatoes, Château.
—Cut six medium-sized potatoes into quarters, and pare them like cloves of garlic; wash them well, and drain. Fry them slowly in moderately heated fat for ten minutes; lift, drain thoroughly, and put them in a sautoire with half an ounce of butter. Season with half a pinch of salt, heat well for two minutes, and serve.
1010. Potatoes, Soufflées.
—Peel eight good, mealy potatoes, and cut them into even pieces a quarter of an inch in thickness, shaping them as oval as possible. Fry them in moderately heated fat for eight minutes; then lift them out, and lay them aside for a few moments; plunge them into boiling hot fat, and the potatoes will swell considerably. Drain, and serve them on a dish with a folded napkin.
Sweet potatoes soufflées are prepared the same way.
N. B.—When cutting the potatoes for a soufflée, a continuous, sharp, and rapid cut should be made, so as to have them to perfection.
1011. Potatoes, Saratoga.
—Peel and clean six medium-sized potatoes; cut them with a sharp Saratoga potato-knife into thin slices; place them in cold water, wash thoroughly, drain, and plunge them into very hot fat for eight minutes. Take them out, drain thoroughly, and sprinkle over them half a pinch of salt. Serve them on a dish with a folded napkin.