Potato ‘Gnocchi.’
Boil eight or ten potatoes for a few minutes, then peel; place them in the oven until they are quite soft, then pound them in a mortar with three-quarters of an ounce of grated cheese, five or six dessert-spoonfuls of flour, salt to taste, and three eggs. Knead well and make little rolls, cover them with flour, and put them into a large sauce-pan with salted boiling water. Boil for five or six minutes, then take them carefully out, and place them on a dish, sprinkle them with cheese, and pour some browned melted fresh butter over them with a taste of onion in it (if liked).
Potatoes ‘all’ Italiana.’
Wash eight potatoes thoroughly, peel off a strip of skin round each (to make them mealy), put them in a sauce-pan and cover them with cold salted water, put on the lid and boil for forty-five minutes. Then peel and mash them, put them in a sauce-pan, add one ounce of butter and a piece of fresh crumb of bread (about the size of a roll) which has been soaked in milk. Put in two tablespoonfuls of milk, three yolks of fresh eggs with their whites beaten to a froth, salt and pepper to taste, and a little grated nutmeg. Mix well together and pile it high in a baking-dish, pour a little melted butter over it, and sprinkle a little Parmesan cheese, then put it in the oven for about ten minutes. Serve as soon as it is of a good golden colour.
Potatoes ‘alla Gran Duchessa.’
Take one pound of mashed potatoes, add two ounces of butter, and salt to taste, one tablespoonful of powdered white sugar, and work up into a light paste, adding two well-beaten eggs. Make the paste into oval balls, roll them in melted fresh butter, and place them in the oven on greased paper until well cooked. They make a nice garnish.
Potatoes ‘alla Lionese.’
Boil two large potatoes, and when cold cut them into slices. Melt two ounces of butter in a frying-pan, add a sliced onion, and stir till well browned. Put in the potatoes and simmer gently until they are coloured, then sprinkle with a little salt. Place them on a hot dish and serve very hot.
Potatoes ‘alla Maître d’Hôtel.’
Boil four large potatoes and cut them into dice. Put them into a sauce-pan, add about one pint of stock, and cook slowly for a quarter of an hour, sprinkling with salt and pepper to taste, and then place them on a hot dish. Meanwhile fry two ounces of butter, one tablespoonful of chopped parsley, and the juice of one lemon, when done, pour over the potatoes and serve immediately.