17. Make a thin white sauce, pour it over the
potatoes until they are well moistened, and allow the potatoes to simmer
in this sauce for a few minutes. If desired, chopped parsley may be
added to the sauce to improve the flavor. Serve hot.
88. POTATO BALLS.--If a potato dish is desired for a meal that is to be
dainty in every respect, potato balls should be tried. These are small
balls of uniform size, like those shown at _e_, Fig. 17, cut from raw
potatoes by means of a French cutter, as shown in Fig. 18, cooked until
tender, and then dressed with a cream sauce or in any other way. As will
be observed, much of the potato remains after all the balls that can be
cut from it are obtained. This should not be wasted, but should be
boiled and then mashed or prepared in any other desirable way.
[Illustration: FIG. 18]
Wash and peel the potatoes that are to be used, and then from each
potato cut with a French cutter all the balls possible. When a
sufficient number have been obtained, boil them until tender in boiling
salted water and then drain. Make a thin cream sauce, add the potatoes
to this, and heat together thoroughly. Serve hot.
89. POTATO CROQUETTES.--Left-over mashed potatoes can be utilized in no
better way than to make croquettes. Of course, if potato croquettes are
desired and no potatoes are on hand, it will be necessary to cook
potatoes and mash them especially for this purpose. Croquettes made
according to the accompanying recipe will be found a delightful addition
to the menu.
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