French cookery adapted for English families / by Miss Crawford.

  • Crawford, Frances.
Date:
1853
Catalogue details

Licence: Public Domain Mark

Credit: French cookery adapted for English families / by Miss Crawford. Source: Wellcome Collection.

    116/246 (page 84)
    parsley^ a bay-leaf; moisten with some stock, let it boil a few minutes, then put in your potatoes, half done, peeled, and cut in pieces; skim clear, and serve. POMME DE TEERE TRITES. Cut your potatoes in slices, melt some butter in a frying-pan, and then put in your potatoes. Add salt, pepper, and chopped parsley; stir your potatoes occasionally till a good colour and crisp, then serve. You may also fry them in batter for a change; shake a little salt and pepper over them when frying. POMMES DE TEREE EN PUREE. Take some boiled potatoes, peel and mash them, then put them into a stewpan with some butter, salt, pepper, or sugar; stir the mixture gently, adding milk to thin it; let it boil up, and serve. Potatoes can be served as a salad, but is little suited to the English taste in this mode; but I give the receipt as variety. Cut boiled and cold potatoes in slices; make a sauce with oil, vinegar, salt, pepper, and fine herbs, such as parsley and chives chopped very fine; add some pickled gherkins, anchovies, or capers, and pour this over your potatoes, or you may