LA BONNE CUISINE

Auckland Star, Volume LXIII, Issue 209, 3 September 1932, Page 4 (Supplement)

LA BONNE CUISINE

USE FOR POTATOES. ' j SOME GALLIC RECIPES. (By A FRENCH CHEF.) The following potato recipes j the potato as a main dish. Our hardest ij working vegetable, the potato, has tabu m to fancy ways. Who would ha Te 1 thought that there could be eo many f I exciting ways of serving the potato? (1 But, if you will read the recipes belot 'I you will see that here is evidence of fo if being all things to all cooks. Gratin Dauphinois. — Four medium. '1 sized potatoes (raw), 1 pint milk, j I eggs, 2 tablespoorifuls butter, l tea. |'; spoonful salt, pepper. Method. —Peel, wash and wipe pota. B toes (one for each person). Slice them very thin (the thinner the better) a flat baking dish. Scald milk, beat the eggs thoroughly and pour the milk into the eggs, beating it as for a custard. and add salt. Pour over the sliced potatoes. Dot with butter and add pepper to taste. Bake for 45 minutes in a slow oven, Supeme Soufflet.—One tablespoonfnl fat, 2 tablespoonfuls flour, J teaspoon. ful salt, J cup milk, 1 cup diced potatoes, 1 1 cup cooked meat, J cup asparagus tips I (well drained), 3 eggs.Method. —In a saupepan over II flame, melt the fat, add the flou*, salt, : and mix carefully. ' Stir in milk, retain 1 to fire, and stir constantly until the I mixture thickens; Then add beaten I egg yolks, potatoes, meat and asparagus M tips, and mix well. When entirely cool ] add the beaten whites, folding them in S lightly. Put this mixture into a greased i. baking dish and bake in a--slow oven - for fifteen minutes, then increase oven I" heat slightly and bake 30' minutes longer .(' or until high and well browned/ Sens at once in dish in which it has been • baked. This makes about eight portions,

; Les Pommes de.Terre aux Epinards.A potato for each person, spinael (fresh or tinned)', 1 teaspoonful butter ' for each potato, 2 tablespoonfuls chopped mushrooms for each potato. Method. —Bake ae many potatoes u desired. Scoop out the inside. Masl and mix with Small portion of finely chopped spiuach for each potato, and j* add the butter, salt and pepper to taste, 1 and a dash of paprika. Return to oven and bake for ten minutes, then place under the broiling flame for two minutes, ?• When ready to serve top with the must \ rooms, which have . been chopped very | fine and sauted in butter.

Fantasia de Pommes' de Terre.—Two cups hot mashed potatoes, 1 cup flour, i 2 teaspoonfuls baking powder, J tea- m spoonful salt, 1 teaspoonful minced ft' parsley, 1 egg (beaten slightly). Method. —Mix ingredients in order m given. Place dough on floured board, |- and roll half-inch thick. Cut into m squares or into fancy shapes, or drop by j| spoonfuls into hot fat. Fry a golden t brown and drain on paper. In frying, these will puff until they are more tfon £.■ double in size. They are delicious served with a roast. Half teaspoonful cinnamon or nutmeg may be used in place of parsley, for dainties served at luncheon with jelly, jam or syrup. Pommes de Terre avec Sauce Promage. —Four tablespoonfuls grated cheese, 3 tablespoonfuls butter, 2 tablespoonfuls . flour, 1 teaspoonful salt, 1 teaspoonful """ paprika, J teaspoonful tabasco eauce, 11 cups milk, 6 large raw potatoes, 1 greet pepper. - i> Method.—Melt the cheese and butter in a double boiler. . When melted add flour, salt and paprika, and mix until smooth. Then add eauce, stir in the milk slowly, stirring until thoroughly blended. Cook until thickened and re- I move from the fire. Pare the potatoes r and slice rather thin. Chop the pepper. 1 Put layers of potatoes,-in a greased casserole and sprinkle with chopped pepper. Add another layer of potatoes. and so on, until the dish is filled. Add K the cheese sauce, dot with bite of butter, g and bake in a hot oven for 45 minutei g This: makes eight to ten servings. Croquettes de Pommes de Terre ih j'S Viande.—Six cold boiled potatoes, 1 cup cold cooked meat, $ teaspoonful salt, few £■ grains pepper, 1 egg, 1 cupful briad- | crumbs, 1 teaspoonful butter, 2 , table- || spoonfuls milk, deep fat for frying. Method. —Mash the potatoes, adding ' the butter, milk, salt and pepper. Chop meat fine, and make into balls the size of a, : teaspoon; ; ; Roll "the balls in tie ■ potatoes to form a"n outside coating. Dip . into egg and breadcrumbs, and fry in deep fat. ; i'- ■ • ■ Potato Rings. — Peel medinm-eiad potatoes, and remove ' centre with an apple corer. Then slice very thin. If | they are sliced a .little thicker than potato chips,,they'will not curve. Coofc r> in deep, hot-fat. " Drain, dust with [ paprika. . PJace two. sticks in each ringi'; and serve with any desired salad.