Pommes De Terre Mlreille - Mlreille Potatoes

Proceed as for "Potatoes Anna," making alternate layers of potatoes and sliced artichoke bottoms, finish to cook and serve as "Potatoes Anna."

Note. - It is best to use fresh artichokes for the above dish, but if none can be obtained, the canned artichoke bottoms will answer the purpose.

Pommes Hachees Aux Truffes - Hashed Potatoes With Truffles

Chop 6 or 8 cooked and peeled potatoes, heat 2 ounces of butter in an omelette pan, add the potatoes, season with salt and a pinch of pepper; then add 1 or 2 chopped truffles; toss well the potatoes; then bring them towards the outer part of the pan, just opposite to the handle, and allow them to brown; then turn on a dish.

Pommes De Terre A L'imperiale - Potatoes, Imperial Style

Pick out some nice, oblong, good-sized potatoes, all of the same shape and size; cut off one end; stand them on a roasting pan and put to bake in the oven.

When done cut off the top of each potato; scoop out the interior and mash it; add a good piece of butter and some cream ; season with salt and a little grated nutmeg; add some chopped truffles, and for about 8 potatoes add the whipped whites of 2 eggs ; fill the potatoes and set the cover on top of each potato. Bake in a medium oven and serve on a napkin.

Pommes Julienne - Julienne Potatoes

Shred some peeled potatoes very fine, 1/8 of an inch thick,, leaving them from 2 to 3 inches in length; wash well; drain and dry on a cloth and fry in very hot fat until crisp.

Pommes Soufflees - Souffleed Potatoes

To obtain a good result, choose some good-sized mealy potatoes; have them peeled and cut them lengthwise in slices 1/6 of an inch in thickness. Wash, drain and dry them, and fry in medium hot fat, until they commence to swim on the surface; remove them from the fat into a frying basket; allow the fat to get very hot, and when ready to serve plunge in the potatoes, all at once, moving them gently with the skimmer until nicely browned; drain, besprinkle with salt and serve on a napkin.

Nid De Pommes De Terre Soufflees - Nest Of Souffleed Potatoes

To make a nest, shred some potatoes, as indicated for "Julienne Potatoes"; procure a double nest basket, as can be had now from dealers in cooking utensils, and line the outer basket with the potatoes, so that it is covered all over; put the inner basket right over and fasten it firmly, then fry to a nice color ; unmould and fill with souffleed potatoes.

Note. - These nests are also used to serve entrees in. If a sauce is to be poured over the entree line the nest with thin pancakes.

Pommes Gauffrette - Waffle Potatoes

Have ready some good-sized peeled potatoes; slice them over a channeled vegetable sheer, turning the potato for each slice in the opposite direction, so that the channels will run on one side from east to west and on the opposite side from south to north; if the slices are not too thick small perforations will come through; wash, drain and dry and fry in hot fat; besprinkle with salt and serve on a napkin.