POTATO IDEAS

Press, Volume C, Issue 29623, 20 September 1961, Page 2

POTATO IDEAS

Base Mixture Gives Variety

Most of our kitchens feature only a limited variety of the various styles of potatoes. The old, well-known types keep appearing on the menus, such as mashed, boiled, creamed, baked, roasted and French fried. There are many other varieties which are easily made and will bring a welcome change to your menus. Try the basic duchesse mixture from which so many varieties can be obtained. Pomme Duchesse. Made from steamed potatoes, passed through a sieve of about 16 mesh, then add to every pound of potato, two egg yolks, half an ounce erf butter, salt, pepper and nutmeg to taste. Mix well and use while still hot For kitchens without food steamers, the potatoes may be boiled but must be well drained and dried. If no sieve is available, then mash by using the mix. ing machine with the spade attachment.

From this mixture you can prepare the following varieties:—

Pomme Croquette. Pipe out the duchesse mixture through a lin plain tube in a long line across floured tray. Set to cool until firm. Cut into Zin lengths and pass through flour, egg and breadcrumb*. Deep fry until golden brown and serve two per person. Pomme Boyale.—This is a small pomme croquette which is treated in exactly the same manner. It is ideally suited as a garnish for entrees as well as i vegetable. Instead of breadcrumbs, vermicelli is used. Pomme Elisabeth.—As for pomme croquette. After having piped out the potato, make a slit along the potato three-quarters deep, open elightly and lay in a little leaf of spinach which has been cooked in butter. Close up and proceed as for pomme croquette. Pomme Beray.—Mix into the duchesee mixture some chopped truffles and ham Roll into loz balls and pass through flour, egg and ground almonds, into which a little bread crumb has been added Shape like an apricot and deep fry. Serve garnished with tried parsley. Pomme Daaphine. One part choux paste to two parts of duchesse mixture. Pipe out into hot fat through a lin tube one inch long pieces. Fry to a golden brown and drain well before serving.— From the New Zealand Catering Group's Quarterly Magazine. *

Books Acknowledged.—The Christchurch branch of the British Sailors’ Society acknowledges books sent to the club at Lyttelton from the following: Mesdames L Trew, A. V. Oliver, Misses B. Gould and D. Allen.