Fry the slices of potato until a nice brown, lay them on a hot dish, remove the ends of the hard-boiled eggs, and cut each egg into three slices, placing one on each piece of potato; sprinkle over them the chopped parsley and the sauce, which should be rather thick. Serve quickly.
Note.—Scald the parsley (before chopping) by throwing it into boiling salted water for a few minutes.
[No. 95.]—Potato Olives.
- Potatoes.
- [Forcemeat No. 77].
- Frying oil.
Take some large, evenly-shaped potatoes, peel and wipe dry, slice them lengthways in pieces about one-eighth of an inch thick and lay in a clean cloth to thoroughly dry. Place them in a frying basket, and fry in boiling oil until they begin to change colour, then place them on a piece of paper and put on one side to cool; place a thick layer of forcemeat between two slices of potato in the form of a sandwich, tie with white thread, and re-fry until the potato becomes a golden brown. Remove the thread, and serve with sauces Nos. [172] or [177].
[No. 96.]—Potato Pyramids.
- 2 parsnips.
- Mashed potato.
- 1 gill of [sauce No. 177].
- 1 ounce butter.
- Pepper and salt to taste.
Boil the parsnips whole until tender, but do not allow them to break, place on one side to cool, then cut three thick slices from the big end of each parsnip, and if not a good shape remove the edges with a round pastry cutter. Fry in the butter until brown both sides, sprinkling over them a little salt and pepper; place in a very hot dish, and pile a little mountain of hot mashed potato on each round. The potato must be rather stiff so as to keep its shape, and should stand about three inches high, tapering towards the tops; pour over each a little of the sauce, and serve quickly.
Carrot, turnip, toast or fried bread may be used for the bases in place of parsnips.