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Fowl, Duck, Game, Hare: Potatoes
No. 174. Patate alla crema (Potatoes in cream) Ingredients: Potatoes, butter, Parmesan, white stock, cream, pepper, salt.
Boil two pounds of potatoes in salted water for a quarter of an hour, peel and cut them into slices about the size of a penny, then arrange them in layers in a very deep fireproof dish (with a lid), and on each a layer pour little melted butter, a little good white stock and a dust of grated Parmesan. Reduce a pint and a half of cream to half its quantity, add a little pepper, and pour it over the potatoes. Put the dish in the oven for twenty minutes..
Serve as hot as possible. a No. 175. Cestelline di patate alla giardiniera (Potatoes) Ingredients: Potatoes, white stock, salt, butter, peas, asparagus, sprouts, beans, &c.
Choose some big sound potatoes, cut them in half and scoop out a little of the centre so as to form a cavity, blanch them in salted water and cook for a quarter of an hour in good white stock and a little butter. Then fill in the cavities with a macédoine of cooked vegetables and add a little cream to each.
No. 176. Patate al Pomidoro (Potatoes with Tomato Sauce) Ingredients: Potatoes, butter, salt, tomatoes, lemon, stock.
Peel three or four raw potatoes, cut them in slices about the size of a five-shilling piece, then put them into a stewpan with two ounces of melted butter, and cook them gently until they are a good colour, add salt, drain off the butter, then glaze them by adding half a glass of good stock. Arrange them on a dish, pour some good tomato sauce over them, and add a little butter and a squeeze of lemon juice.
No. 177. Spinaci alla Milanese (Spinach) Ingredients: Spinach, butter, Veluté sauce, salt, pepper, flour, stock.
Wash three pounds of spinach at least six times, boil it in a pint of water, then mince it up very fine, pass it through a hair-sieve, and put it in a saucepan with one and a half ounces of butter, add a cupful of reduced Veluté sauce (No. 2) with cream, salt, and pepper, add a dessert-spoonful of flour and butter mixed, and boil until the spinach is firm enough to make into a shape, garnish with hardboiled eggs cut into quarters, and pour a good Espagnole sauce (No. 1) round the dish.