1190. POTATOES, A LA CREME, AU GRATIN.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. Cut some boiled potatoes in slices, about an inch in diameter.
  2. Prepare the same kind of mixture as directed for cauliflowers au gratin (No. 1159).
  3. Stick some neatly-cut pointed croûtons of fried bread round the bottom of the dish, in the form of a coronet.
  4. Place a close circular row of the slices of potatoes within this border of croûtons.
  5. Spread a layer of the mixture over them.
  6. Repeat the row of potatoes and the mixture, until the dish is complete.
  7. Smooth the top over with some of the sauce.
  8. Shake some fried bread-crumbs and grated Parmesan cheese over the surface, so as entirely to cover it.
  9. Put the potatoes in the oven for about twenty minutes, to be warmed through.
  10. Serve.
Original Text
1190. POTATOES, A LA CREME, AU GRATIN. Cut some boiled potatoes in slices, about an inch in diameter, pre- pare the same kind of mixture as directed for cauliflowers au gratin (No. 1159) ; stick some neatly-cut pointed croûtons of fried bread round the bottom of the dish, in the form of a coronet; place close circular row of the slices of potatoes within this border of croûtons ; spread a layer of the mixture over them: then repeat the row of potatoes and the mixture, until the dish is complete. Smooth the top over with some of the sauce, shake some fried bread-crumbs and grated Parmesan cheese over the surface, so as entirely to cover it: put the potatoes in the oven for about twenty minutes, to be warmed through, and serve.
Notes
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