[106]. Or second course dish.
Wash and wipe some large potatoes of a firm kind, and with a small scoop adapted to the purpose,[[107]] form as many diminutive ones as will fill a dish; cover them with cold water, and when they have boiled very gently for five minutes pour it off, and put more cold water to them; after they have simmered a second time for five minutes, drain the water quite away, place the cover of the saucepan so as to leave an inch or more of open space for the moisture to evaporate, and let them steam by the side of the fire from four to five minutes longer. Dish them carefully, pour white sauce over them, and serve them in the second course. Old potatoes thus prepared, have often been made to pass for new ones, at the best tables, at the season in which the fresh vegetable was dearest.[[108]] The time required to boil them will of course vary with their quality; we give the method which we have found very successful.
[107]. This may be procured of any ironmonger.
[108]. Vegetables and fruit are now so generally forced and brought so early into our markets, that there is little need of these expedients at present.
CRISPED POTATOES, OR POTATO-RIBBONS. (ENTREMETS.)
(Or to serve with Cheese.)
Wash well, and wipe, some potatoes of good flavour; cut them up into slices of from half to a whole inch thick, free them from the skins, and then pare them round and round in very thin, and very long ribbons. Lay them into a pan of cold water, and half an hour before they are wanted for table lift them on to a sieve that they may be well drained. Fry them in good butter, which should be very hot when they are thrown in, until they are quite crisp, and lightly browned; drain and dry them on a soft cloth, pile them in a hot dish, strew over them a mixed seasoning of salt and cayenne in fine powder, and serve them without delay. For the second course, dress them in the same manner, but omit the cayenne. Five or six minutes will fry them.
FRIED POTATOES. (ENTREMETS.)
(A Plainer Receipt.)