Potatoes ‘alla Crema.’
Boil six or eight potatoes, and cut them into small pieces. Put four ounces of butter, a little flour, salt, pepper, half an onion, some parsley chopped up fine, and a pinch of grated nutmeg, into a sauce-pan. Mix well until it boils, then add a tumbler of cream. Stir constantly over a slow fire until it boils, and then add the potatoes. Stand the sauce-pan by the fire for a few minutes, and serve up very hot.
Potato Croquettes. No. 1.
Boil two pounds of potatoes in salted water, when cool pound in a mortar, and mix with two or three eggs, and various sweet herbs chopped up (parsley, thyme, marjoram, chervil, etc.). Moisten with half a cup of cream and stir into a thick paste. Roll this into croquettes and fry in fresh butter. When they have taken a good colour serve up hot.
Potato Croquettes. No. 2.
Put one pound of mashed potatoes, the beaten-up yolks of two eggs, a little onion juice, grated nutmeg, salt, two tablespoonfuls of cream, a pinch of cinnamon, one dessert-spoonful of minced parsley, and two ounces of butter, into a sauce-pan over a moderate fire. Cook until it comes away from the sides, then remove it from the fire. When cold it will break up into small pieces. Meanwhile beat up an egg with a little hot water, dip the pieces of potato into it, and then into grated bread-crumbs. Fry in boiling fat and serve hot with fried parsley.
Potato ‘Farcite.’
Wash and peel six or seven large potatoes, cut them in two lengthwise, scoop out the centres (leaving just enough of the potato to support the skin), and fill with forcemeat made of fresh pork minced, salt and pepper to taste, a pinch of grated nutmeg, and a little powdered thyme. Arrange the potatoes in a well-buttered baking-dish, and cook for half an hour in a slow oven until well browned.
Potatoes ‘al Forno.’ No. 1.
Mash six or seven boiled potatoes and beat them up while hot with three tablespoonfuls of cream, two tablespoonfuls of butter, one raw egg, and salt to taste. Put a layer into a well-buttered baking-dish, then put a layer of thin slices of yolk of hard-boiled eggs, sprinkled with salt and pepper; put layers of potatoes and eggs until the dish is full. The top layer must be potato, over which strew bread-crumbs thickly. Cover the dish and bake until hot, then brown quickly, and serve in the baking-dish.