(2800). Potatoes, Pont-Neuf 'Pommes De Terre Pont-Neiif)

These are potatoes cut in square lardon shapes, three-eighths of an inch by two inches in length, to be fried and dressed the same as the channeled potatoes (No. 2787).

(2801). Potatoes, Provencal (Pommes De Terre A La Provencale)

Trim raw potatoes to the shape of corks, then cut them across three-sixteenths of an inch in thickness; wipe perfectly dry and saute slowly in oil SO they have plenty of time to cook, then add a little garlic and a little onion all finely chopped; salt them and finish in the oven just when serving; drain off the butter and strew over with chopped parsley and lemon juice.

(2802). Potatoes, Sarah (Pommes De Terre Sarah)

Cut some raw potatoes into corkscrew shapes with a special machine (Fig 555); fry till half done in not too hot fat; drain and place them in a sautoir with clarified butter to finish cooking, seasoning with salt, and adding chopped parsley and lemon juice.

(2803). Potatoes, Saratoga (Pommes De Terre Saratoga)

Mince the potatoes very finely in the machine (Fig. 556), or cut thinly with a knife; lay them in cold water for twelve hours, changing it several times, then drain and fry in very hot white lard; when finished they should be exceedingly white and dry.

(2804). Potatoes Sauted (Pommes De Terre Sautees)

Boil some long unpeeled potatoes in salted water; remove their skins and when partly cold pare into the shape of corks, then in three-sixteenths inch slices and put them in a pan with melted butter; season and saute over a moderate fire to have them slightly browned; bestrew with chopped parsley and serve at once.

(2805). Potatoes Sauted With Artichoke Bottoms And Truffles (Pommes De Terre Sautees Aux Fonds D'Artichauts Et Aux Truffes)

Trim long potatoes, shaping them into cylinders one inch in diameter; cut them into three-sixteenths of an inch thick slices, drain and dry on a cloth; also trim small artichoke bottoms, cut them in four pieces, and pare. Heat a liberal quantity of good oil in a sautoir; put in the potatoes and artichoke bottoms, and cook while tossing to have them attain a color; drain when done, and add salt and butter; shake off of the fire until the butter dissolves, then add minced truffles cooked in Madeira wine, tossing continually in the meanwhile: serve up in a vegetable dish.

Fig. 555.

Fig. 556.

(2806). Potatoes In The Shape Of An Omelet (Pommes De Terre En Forme D'Omelette)

Boil a few raw, peeled potatoes in salt and water; when cooked drain off the water, and let steam for five or six minutes: invert them on a clean cloth to dry all the moisture, and return them to a pan containing melted butter; fry for two minutes, then break by chopping them up with an iron palette until well crumbled, adding a little melted butter from time to time; season; brown nicely while tossing incessantly; lastly bring the potatoes to the front of the pan to have them all together, and shape the mass like a folded omelet; color it nicely, adding a little more butter, and invert it on a small long dish.

Another Way is to peel boiled cold potatoes; chop them up or else cut them in small three-sixteenths of an inch cubes; saute them in a pan with clarified butter, season with salt and chopped parsley and let color nicely, tossing them unceasingly; bring the preparation forward to the front of the pan, assemble it together, and shape it like a folded omelet; color, adding a little more butter, and when finely browned drain off the fat and turn it over as an omelet on a long dish.