Salt Lake Tribune | 1904-07-24 | Page 16 | Dainty Ways of Serving Potatoes

POMMES DE TERRE A LjSHII ' CIIESSE. Boll twelve ' In salted water. pcel ftnKI through a sieve, then replace In .W i stewpnn nnd add the yolk 0f an-Bi half an ounce of butter some Ml and salt and a little ilncly choRl parsley. Shape 'Into little roundRf about an Inch thick, dredge llRhtlvHR Hour and fry a golden brown. ' VB" Pommes de Terre en latclote-H some new potatoes, scrape aiiB then cut In thick slices. Repace saucepan with half a pint of st&cB' 1 a bunch of herbs. Stir for five mlH I remove tho herbs, thicken -hc iH v! with a wmall piece of butter roiH- 7 flour and serve the potatoes sr.rH' ft with finely chopped chive. jH' fc Pommes de Terre Farcies. Petl'iH v large potatoes and parboil them. dIB cut a trench hi each of them UBlj I ways and fill in with a farce of siwfl' meat mixed with the same quantlB' breadcrumbs soaked In milk, witkB' addition of a small piece of butler H' yolk of an egg, some chopped puB fa green onion, pepper and eait DIpM-Vi potato in egg and brcadcrumbSCfy brown. In a quick oven. CJarnljK dish with parsley. Potato Roses For Garnishins.liBf some potatoes and pass them thrcB sieve. Mix a-little milk and soniV with them and stir in the yolkofSiP two eggs, according to quantity, i sufficient for four large potato! this mixture through a rose j!juKi use a3 a border to a meat or flshHKr Placo tho dish in the oven atieriSWh and brush the potato roses with btH jy egg diluted with a little water. brown till In the center of the dish.-R 'j Kartoffcln-salat. Boil some nevflj 4 tatoen and slice when cold. HillS'f.v' dressing of cream, the raw yolk tjK W egg, -some pepper and salt and, xBflh) little tarragon vinegar Stir thejHh ) of potato Into this and add somciBj of pickled gherkins and boned Mj