Potato croquettes are made by enriching mashed potato with beaten egg yolk, seasoning with salt, pepper, nutmeg or other condiments, forming into little balls or rolls, dipping in egg and bread crumbs, and frying in boiling grease.
Duchesse potato is made by adding beaten egg to mashed potato, squeezing it through a pastry bag, or cutting in narrow strips two or three inches in length, and browning in the oven.
Rewarmed Potatoes.—Cold potato should never be thrown away. It should all be saved and utilized. There are numerous ways in which cold potato can be rewarmed, and in many of them it is almost as good as when first cooked. Much of the potato served up at leading hotels in fanciful styles and with foreign names, is merely rewarmed potato, and can be prepared readily and inexpensively in any private kitchen.
To stew cold potato.—Slice cold boiled potatoes, put in a stew pan with cold gravy of any kind, season with salt and pepper, stew gently for ten minutes, or until thoroughly heated, and then serve.
Dust potato, heated in this style, with bread crumbs, grated cheese, etc., and brown in the oven, and it becomes potato au gratin.
Stir together in a sauce pan over the fire, a little butter and flour, add some milk, stew cold sliced potato in it, and the product, when seasoned with salt, pepper, lemon juice and chopped parsley, will be maitre d’hotel potato. Omit the seasoning from potato thus warmed, and pour caper sauce over it, and it will be transformed into potato polonaise.
To fry cold potato.—Cut cold boiled potatoes in slices, dredge lightly with flour, and fry brown in butter, lard or drippings—or, fry without dredging—or, hash fine, season with salt and pepper and fry.
Cut cold boiled potatoes in little balls, fry, with an onion, in oil, butter, lard or drippings, and it will be potato à la Provençale. Cut them in the shape of olives, fry in olive oil, with a spoonful of chopped herbs, and it will be potato à la Barigoule.
Potato Hash.—Melt some butter or drippings in a spider or skillet, pour in a little sweet milk, season with salt and pepper, add cold boiled potato hashed, cover closely, and set where it will simmer slowly until the potato is thoroughly heated.
Potato and Meat Hash.—Mix well, in about equal proportions, finely minced cold meat of any kind, and cold potato, moisten with milk, gravy, or soup stock, season with salt and pepper, make into a roll, or shape into cakes, put in a greased pan and bake in the oven.