Page:Meier - The Art of German Cooking and Baking.djvu/187

 Drain off the water that collects on the grated potatoes, mix them with the yolks of eggs, flour, pepper, salt, apple, onion and lastly with the beaten whites of eggs. Heat the lard and bake 3 to 4 thin pancakes in the pan at once. They must be baked brown and crisp. The dish or plate on which they are served, should not be covered.

Remarks: Apple sauce is good with them.


 * 2½ lbs. of raw potatoes

1½ qts. of beef bouillon

1 medium sized onion

1 pinch of pepper

Salt to taste

1 piece of butter, half the size of an egg

3 tbsps. of finely chopped parsley

Preparation: The potatoes are peeled and cut into quarters or sixths, according to their size, then partly boiled in water. Drain off the water and pour on the boiling bouillon, season with salt, pepper and onion, do not cover them and cook slowly until the bouillon has been absorbed by the potatoes. Add the butter, cook a little longer, then add the parsley.

Remarks: With new potatoes you need only 1 qt. of bouillon, because they are not so mealy.


 * 3 lbs. of boiled potatoes

Scant ½ lb. of sardines or

2 herrings


 * ⅛ lb. of raw ham

⅛ lb. of butter

2 sliced onions

⅛ lb. of flour

¾ qt. of beef bouillon

1 pinch of pepper

Very little salt

1 tbsp. Parmesan cheese

¾ qt. of sweet cream or milk

Preparation: The boiled potatoes are peeled and sliced, sardines or herring are soaked in water and cut in small pieces. The ham, which may be remnants, is also cut and fried in ⅛ lb. of butter and the sliced onion. The butter must not get brown ; stir in the flour and after cooking a little, add the bouillon and cream, season with salt and pepper if necessary. Cook this dressing slowly for ½ hour, then rub through a sieve. Fill a buttered baking-dish or casserole with layers of sliced potatoes and herring or sardines alternately, pour the dressing over, strew with cheese and drip on a little butter, then bake in oven 20 minutes, being careful that the dressing does not