Home › The Waldorf Kitchen › Curried Potatoes

Curried Potatoes

Cut into slices a pound or two of cold boiled potatoes, peel and slice a couple of onions, and place the onions in a stewpan with a good-sized lump of fat and fry them until they begin to brown, then place the potatoes in with and dust over with a couple of spoonfuls of curry powder, seasoning to taste with salt and pepper; squeeze in the juice of a lemon, and moisten with a small quantity of clear stock, and toss over the fire for seven or eight minutes; turn the curry onto a hot dish, and serve.

Potatoes, Duchess Select some nice mealy potatoes and beat them to a flour with a fork, not pounding them, but whipping them lightly while they are hot; have ready a couple of eggs well beaten, the whites and yolks separately, the whites being beaten to a stiff froth; beat in the yolks lightly to the mashed potatoes, together with salt and pepper to taste, a tablespoonful of butter and two tablespoonfuls of cream, whip all together until creamy, and then lightly and quickly whip in the frothed whites. Place this mixture in a saucepan over the fire and stir well together until thoroughly hot.