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Show Fried PotatoesOof and Bah! Potatoes Souffle-Oh, Boy! V S CHARLES Only a moment, plus the skill of Monsieur Charles Bernard, clian&es the flat fried potato Into a thing f inspiration. BY ZOE BECKIiEX NEW YORK. Dec. 21. It the words "fried potatoes", awake no emotions within you. do not assume your soul is dead It has mrelv been deprived of the inspiring potentialities held dormant within the Mumble spud. In other words, you have never met a potato souffle. THING r INSPIRATION. The slow process of apes is required to change a bit of coal-like carbon into the priceless diamond. Yet only a moment, plus the skill of Monsieui Charles Bernard, changes tho flat fried potato into a thing of inspiration. inspira-tion. Not that Monsieur Charles, who presides om?i the kitchens r;' .he Cafe Lafayette In New York, inyonte I the pornmc souffle. But ho Is one of pos islbly a hundred chefs I t all these United States who would receive your order with comprehension and fill It with dispatch and infinite art THK WHOLE SFX R1. I. "These arc few vegetables whose preparation is so simple," JVTonsleur Charles told me as we iStood beside the cauldron in which his souffles browned, "and yet so little known The whole secret la to cook the potato twice. ' Wash and peel your potato. Cut It then lengthwise Into slices, an eighth oi ;iS Inch thick Heat a deep pan of urease to a point below. boiling Drop in the slices and cook them bare-l bare-l through that la, until they are white. Remove them with a wire spoon and set aside until cool. Now heat the grease right to the boiling point and plunge the COOLED potatoes into it. They win pun up iikc miniature I. limps'" Let them stay in the boll- ing grease until browned to a goldeni hue Dip out as before with a wire! BPdon md servo hot with a sprinkling of salt. "That is all!" concluded .Monsieur Jwith a characteristic shrug of his brawny shoulders which might be translated into "Now try it on your, own cook stove!" nn |