2885.—POTATO CHIPS. (Fr.—Pommes Chippes.)
Ingredients.—Potatoes, salt, frying-fat.
Method.—Peel the potatoes, slice them thinly, wash them well in cold ater, then drain and dry thoroughly. Fry them in a wire basket in very hot fat until sufficiently cooked, then remove them and re-heat the fat. Wait until the blue vapour arises from the fat, then replace the basket, and fry until the potatoes become crisp and lightly browned. Drain well, sprinkle with salt, and serve.
Time.—15 minutes.
2886.—POTATOES SAUTÉD (Fr.—Pommes Sautées.)
Ingredients.—5 or 6 cold boiled potatoes, 1 oz. of butter, ½ a teaspoonful of finely-chopped parsley, salt and pepper.
Method.—Cut the potatoes into ¼ inch slices, and season them with salt and pepper. Heat the butter in a frying-pan, put in the potatoes, and fry them until lightly browned on both sides. Then turn on to a hot dish, sprinkle with parsley, and serve.
Time.—Ten minutes. Average Cost, 2½d. Sufficient for 2 or 3 persons. Seasonable at any time.
2887.—POTATO STRAWS. (Fr.—Pommes Pailles.)
Ingredients.—Potatoes, salt, frying-fat.
Method.—Peel the potatoes, slice them thinly, and cut the slices into fine strips. Wash them well in cold water, drain in a sieve, and dry thoroughly in a cloth. Fry them in a wire basket in smoking hot fat until crisp and golden-brown, then drain well, sprinkle lightly with salt, and serve.
2888.—RAMAKINS OF COLD CURRY. (Fr.—Ramaquins de Kari Froid.)
Ingredients.—4 ozs. of cooked chicken, veal or rabbit, 1 tomato, 1 finely-chopped medium-sized mild onion, ¼ of a pint of white stock, ¼ of a pint of milk, ¼ of a pint of cream, 1 oz. of butter, 1 level tablespoonful of curry-powder, 1 teaspoonful of flour, lemon-juice, salt, Krona pepper.
Method.—Shred the meat finely, and pass the tomato through a hair sieve. Melt the butter in a stewpan, fry the onion without browning, then sprinkle in the curry-powder and flour, and cook slowly for about 5 minutes. Now add the stock and milk, season to taste, simmer gently until reduced to half the original quantity, then put in the tomato purée, lemon-juice and meat. Let the stewpan stand for 20 minutes where the contents will be kept just below simmering point,
