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Gastronomical Potatoes

Cut with a tube-cutter twelve medium-sized potatoes which have been peeled and well-washed into pieces about an inch and a half long, place them in a saucepan and cover with water, adding a pinch of salt and cook for twenty minutes; then drain them and place on a hot dish, pouring over a gill of hot perigueux sauce, and serve.

Potatoes, Genevoise Style Cut into shreds four medium-sized potatoes after they have been peeled, washed and thoroughly drained; then season with a pinch of salt and half a pinch of pepper. Butter lightly half a dozen tartlet moulds with clarified butter, cover the bottoms with grated Parmesan cheese and arrange a layer of potatoes on top, sprinkle more of the cheese over them, and continue on in this manner until the moulds are filled, and drop a little clarified butter over all. Place them in a very hot stove for a few minutes and then put them into a hot oven and bake for twenty-five minutes, after which turn then out, place on a hot dish on a folded napkin, and serve.