No. 175. Cestelline di patate alla giardiniera (Potatoes)
Ingredients: Potatoes, white stock, salt, butter, peas, asparagus, sprouts, beans, &c.
Choose some big sound potatoes, cut them in half and scoop out a little of the centre so as to form a cavity, blanch them in salted water and cook for a quarter of an hour in good white stock and a little butter. Then fill in the cavities with a macedoine of cooked vegetables and add a little cream to each.
No. 176. Patate al Pomidoro (Potatoes with Tomato Sauce)
Ingredients: Potatoes, butter, salt, tomatoes, lemon, stock.
Peel three or four raw potatoes, cut them in slices about the size of a five-shilling piece, then put them into a stewpan with two ounces of melted butter, and cook them gently until they are a good colour, add salt, drain off the butter, then glaze them by adding half a glass of good stock. Arrange them on a dish, pour some good tomato sauce over them, and add a little butter and a squeeze of lemon juice.