More century old recipes with potatoes this time…
Prepare and boil new potatoes and, when ready to serve, crack each by pressing lightly upon it with the back of a spoon, lay them in a hot dish, salt to taste, and pour over them a cup of hot single cream or rich milk.
Peel the potatoes and slice thinly; put them in layers in an ovenproof dish and dredge each layer lightly with flour and salt. Pour over enough good, rich milk to cover well. Cover, and bake slowly till tender, removing the cover just long enough before the potatoes are done, to brown nicely. If preferred, a little less milk may be used, and a cup of thin cream added when the potatoes are nearly done.
“A little crushed garlic or chopped herbs could be sprinkled over each layer if liked.”
Mix a pint of mashed potato (cold is just as good if free from lumps) with a half cup of cream and the well-beaten yolk of an egg; salt to taste and beat till smooth; lastly, stir in the white of the egg beaten to a stiff froth. Pile up in a rocky form on a bright tin dish, and bake in a quick oven until heated throughout and lightly browned. Serve at once.
Mash some boiled potatoes with a little butter, pepper, salt, chopped parsley, chopped onion or shallot, and add a few savoury herbs. Mix up one or two (or more) well-beaten eggs, according to the quantity of potato, roll the mixture into balls, flour them, and fry them a nice brown colour. Serve hot.
Potato Croquettes or Cutlets.
These are very similar to potato balls, only they should be smaller and more delicately flavoured. Boil and mash potatoes. Drain, and for a rich mixture, mix in two hard-boiled yolks of eggs. Flavour mixture with finely chopped or grated shallot, savoury herbs or thyme, chopped parsley, and a little nutmeg.
Stir in one or two well-beaten eggs. Roll mixture into small balls no bigger than a walnut. (“Flatten slightly to form a ‘burger’ shape.”) These are then dipped in well-beaten egg, and then bread-crumbs. Fry in hot oil until a nice golden-brown colour and serve hot.
Potatoes à la Barigoule.
Peel some potatoes and boil them in a little water with some oil, pepper, salt, onions, and savoury herbs. Boil them slowly, so that they can absorb the liquor; when they are done, brown them in a frying pan in a little oil, and serve them to be eaten with oil and vinegar, pepper and salt.
These are all very different from my usual repertoire of baked, roasted or mashed! Might try a few of them though…