Page:Meier - The Art of German Cooking and Baking.djvu/184




 * 1½ lbs. of raw potatoes

1 tsp. fine salt

1½ lbs. clear lard

Preparation: The potatoes are peeled and cut into thin oblong or round slices as thick as the back of a knife or cut out in small balls. The lard is heated until it smokes, but must not boil.

The potatoes are dried with a clean cloth and fried to a golden yellow color in the lard, then they are placed into a colander to drain, sprinkled with salt, shaken a little and served very hot.

The ingredients are the same as given under No. 8, French Fried Potatoes.

Preparation: The potatoes are cleaned, peeled and sliced so thin that you can see the knife through them. The lard is heated until it smokes, a handful of potato slices at a time are dried and fried golden yellow in the hot lard, then taken out with a skimmer and placed on paper to drain. Salt and serve very hot. They must never be covered, neither while cooking nor afterwards.


 * 12 large potatoes

1/10 lb. of butter

2 yolks of eggs

½ tbsp. of Parmesan cheese

¼ tsp. of grated onion

1 pinch of pepper

Salt to taste

Some butter for frying

1 tsp. of finely chopped parsley

Preparation: The potatoes are washed well and cooked in their jackets, removed from the fire when barely done, strained, peeled, then carefully cut into halves and scooped out. The pieces which have been removed, are pressed through a potato masher and mixed with butter,_ Parmesan cheese, onion, parsley and yolk of egg. Season with salt and pepper and put back into the scooped out potato halves, smooth off on top, sprinkle with salt and fry in butter to a golden yellow color.

Remarks: They are very fine to serve with cold meats or to garnish hot meat platters.