tablespoonful of grated cheese, preferably Parmesan, 1 tablespoonful of milk (about), the yolk of 1 egg, salt and pepper.
Method.—Boil the potatoes, and rub them through a sieve whilst hot. Mix all the ingredients well together in a stewpan over the fire, then spread it on a floured board, and shape into rolls about 2½ inches long, and rather less than 1 inch in width. Or, cut into triangular or diamond-shaped pieces, place on a greased baking-tin, brush over with egg, and bake them in a moderately hot oven until nicely browned. Before serving, brush over with warm butter, and sprinkle with finely-chopped parsley. The potatoes may be served as a separate dish, or used as a garnish for many entrées and "dressed vegetables."
Time.—From 1¼ to 1½ hours. Average Cost, about 6d. Seasonable at any time.
1577.—POTATO NESTS.
See Potatoes with Cheese. (Recipe No. 1568). The cheese is usually, but not necessarily, omitted in Potato Nests.
1578.—POTATO PUFF.
See Potato Soufflé, Recipe No. 1586. When small puffs are required, force the mixture on to a greased baking-tin in small rounds, and cook in a moderately-hot oven until lightly-browned.
1579.—POTATOES, PARISIAN. (Fr.—Pommes Parisienne.)
Ingredients.—Potatoes, 2 or 3 ozs. of butter, 1 teaspoonful of finely-chopped parsley, salt.
Method.—With a large round vegetable scoop prepare as many potatoes as may be required. To 1 pint allow the above proportions of butter and parsley. Heat the butter in a sauté-pan, fry the potatoes over the fire until well browned, then cook more slowly in the oven until tender. Drain off the butter, season with salt, sprinkle with parsley, and serve.
Time.—About 15 minutes. Average Cost, 1d. per lb. Seasonable at any time.
1580.—POTATOES WITH JACKETS.
See Potatoes, Irish Way to Boil, Recipe No. 1571.
1581.—POTATOES, ROASTED.
See Potatoes, Baked, Recipe No. 1561.
1582.—POTATO RISSOLES.
See Potato Balls, Recipe No. 1562.
