Potato cookery : 300 ways of preparing and cooking potatoes / by Alfred Suzanne and C. Herman Senn ; with an introduction by J.C. Buckmaster.

  • Alfred Suzanne
Date:
[1907]
Catalogue details

Licence: In copyright

Credit: Potato cookery : 300 ways of preparing and cooking potatoes / by Alfred Suzanne and C. Herman Senn ; with an introduction by J.C. Buckmaster. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    pan in which four ounces of butter has been previously melted. Cut three large peeled onions into thin slices and put them over the potatoes, season with pepper and salt. Place them in a moderately heated oven, basting them frequently with the hot fat, turning them occasionally so that they become uniformly browned. Then drain them and dish up with the onions. 27.—BAKED POTATOES, AMERICAN STYLE. (Pommes de terre a l'Americaine.) Wash and scrub 8 to io large potatoes of even size, and bake in the oven. When done cut off a piece of each lengthwise to form the lid, then scoop out some of the inside. Pass this through a sieve and season with salt and pepper, add a little fresh butter and about three table-spoon- fuls of cream. Fill the cavities of the potatoes with it, replace the lids and return to the oven for another ten minutes. Dish up and serve hot. 28.—STUFFED AND BAKED POTATOES. (Pommes de terre soufflSes en robe de chambre.) Wash and drain a dozen large mealy potatoes and as round as possible. Bake them in the oven, when cooked insert the point of a knife and make a circular open- ing in each potato. Take out the inside of each with a teaspoon. With this make a puree by passing it through a wire sieve. Then put it in a stew-pan and mix with half a gill of cream and two ounces of fresh butter, then season with salt, pepper and a little grated nutmeg. Reheat and stir in the yolks of four eggs, and then the stiffly whisked white of one egg. Now fill the prepared potatoes with this puree and
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