Souffle Of Potatoes

The souffle requires the potatoes to be well done also. When they have boiled a sufficient time in water, strain them through a hair sieve, and put what comes through the sieve into a mixture of milk, sugar, lemon-peel, a good bit of butter, and a little salt, as in No. 4. Work the whole with the potatoes, and add the yolks of six eggs. At the moment you are going to send up the removes of the soups, beat the whites of the six eggs, and mix them with the rest of the preparation. Put the whole into a souffle dish, or into a pie-crust that has been made beforehand. The souffle, however, is better in a dish, as you cannot get it so well done in paste. Glaze with a little pounded sugar and the salamander. Send up speedily, for fear the souffle should fall.

Gateau Of Potatoes

The same preparation as for the souffle, with the only difference, that you put some crumbs of bread into a mould. First you must put some clarified butter into the mould, so that it may be spread all over; this being done, put two or three large handfuls of crumbs of bread, and spread them equally on all parts of the mould. Then dip a brush into some butter, and sprinkle it gently over the contents of the mould, which strew over a second time equally with crumbs of bread, that the gateau or cake may be made of a fine colour. You may occasionally add dried currants, or dried cherries, sometimes flavour it with noyau, marasquin, or vanilla, etc. to create a variety of names and tastes. When you turn the mould, be particular not to break the cake.

Biscuits Of Potatoes

Take fifteen fresh eggs, break the yolks into one pan, and the whites into another. Beat the yolks with a pound of sugar pounded very fine, scrape the peel of a lemon with a lump of sugar, dry that, and pound it fine also, then throw it into the yolks, and work the eggs and sugar till they are of a whitish colour. Next whip the whites well, and mix them with the yolks. Now sift half a pound of flour of potatoes through a silk sieve over the eggs and sugar. Have some paper cases ready, which lay on a plafond, with some paper underneath. Fill the cases, but not too full; glaze the contents with some sugar, which must not be pounded too fine, and bake the whole in an oven moderately heated.

N. B. - The cases are to be baked on a plafond, where there has been no sugar; otherwise the paper would be soiled.

The flour of potatoes may be easily made by yourself, by first peeling some raw potatoes, and then rasping them into a great vessel of clean cold water. When the potatoes have produced a sediment at the bottom of the pan, drain off all the water gently, and fill the pan again with very clear water, then stir up the sediment, and let it settle again. When settled, drain off all the water, and put the sediment on a clean cloth till it is quite dry. Keep it in a clean pot for use.

How To Cook Young, Or New Green Peas

According to the French proverb, "Eat green peas with the rich, and cherries with the poor." In fact, peas are only fit to be dressed in the French way, when they are young, extremely fine, and well selected. If they have been gathered a long time, they must undoubtedly be coarse and hard, and have lost their savour. If you wish to eat them in a state of perfection, you should do as Lord S. does, have them gathered in the morning, and dressed on the same day in the following manner:

Stewed Green Peas With Bacon

The same preparation as in No. 1. The bacon is to be cut into pieces one inch square, and always taken from that part of the breast, which in France is called petit lard. Sometimes the pieces may be cut in the shape of corks, according to fancy. Blanch these for half an hour in water, to take off the briny taste; then fry them of a fine colour, and drain all the grease. Next stew the bacon with the peas in the same manner as in No. 1. But instead of flour, put in only a little water. When the peas are nearly done and reduced, add to them a spoonful of sauce tournee. If you wish them to be of a brown colour, use some Espagnole, and never omit a little sugar. Unless the peas are served as sauce, or an entree, there must never be any sauce in the dish; and observe, when they are for entremets, that there must be no sauce at all.