Potato Cromeskies (with Mushroom)
Have ready some well-flavoured mushrooms stewed in white sauce (the mushrooms cut into small pieces). Make some smoothed mashed potato and add to it a beaten yolk of egg. Form balls of the potato. Hollow out a place in each, fill with the mushroom mixture. Cover with more potato, egg, crumb, fry and serve very hot.
Potato Mould (Hot)
Mash 1 lb. of well-boiled potatoes with the same quantity of boiled mashed carrot, pass through a fine wire sieve, mix all well together with warm milk, and a lump of butter; place in a buttered mould, and set in a hot oven for 10 minutes, turn out on a hot dish, and brown in the oven.
Artichokes au Gratin (Hot)
Wash and peel the artichokes and place them in cold salted water, then put them in a pan full of boiling salted water. Boil for 20 minutes. (If the artichokes are old they should be put into cold water, which must be brought to the boil and kept so until they are cooked.) Take the artichokes out and drain them, cut into pieces, then place them in a fireproof dish, covering them with a good white sauce. Sprinkle with grated cheese. Place in a moderate oven, and bake about 10 to 15 minutes until of a golden brown.
Scalloped Artichokes
Cook as in the previous recipe, but omit the cheese and bake in shells which have been buttered and sprinkled with brown crumbs. Sprinkle the artichoke mixture with crumbs also, place a little butter on the top and brown as before.
Artichoke Soufflé
See page [48].