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Pommes Parisienne En Mayonaise

Parisian potatoes are so called when scooped out of large potatoes with a scoop which forms them in balls of the size and appearance of white cherries, or a little larger or smaller, for the scoops are sold of different sizes. 1. Make the mayonaise sauce in the quick way with bowl and egg-beater, directed in the beginning of this book, and add a tablespoonful of made mustard and a very little cayenne.

Scoop out about two quarts of Parisienne potatoes, set them on to boil in cold mik and water with a little salt in it, and take them off when just done, before they break out of shape. Drain in a colander and set away to get cold. Also scoop out about a cupful of cooked blood beets, to match the potatoes, and cover the beet balls with vinegar.

Just before dinner set out from 15 to 25 small flat dishes (for the probable orders of 50 persons with a varied bill to choose from). Place a spoonful of mayonaise in a pan or bowl and shake the potatoes about in it to coat them. Pile 8 or 9 in each dish, draw a spoonful of mayonaise over so as to mask them, and finish by placing with two forks 3 or 4 of the beet balls around for ornament. 2. Large dishes can be put up in the same general way, the beets may then be placed in a row or two diagonally across the top, as well, and some parsley added, giving the effect of a wreath of berries. 3. It is worth while to know that when the potatoes are of a mealy sort that break in the water they are better simmered till done in fresh butter, first melted and poured off the salt sediment, but not made frying hot. The potatoes are not to be allowed to become in the least brown, nor even to have a hard skin fried on them; only gently stewed in butter. The butter can afterwards be used for frying, etc. 4. Instead of repeating, the next time use the allemande salad dressing, which, if made with uncolored butter, is pearl white, and ornament with parsley, and a few capers on top, or pickled nasturtium seeds or pods, or some pickled red cabbage chopped and drained from its vinegar, the beets in this case being left out.