Fill the mould in this manner, and put it in
the oven for half an hour, so that the vegetables may cook without
adhering to the mould. Turn out and serve.
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 layer pour a 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.
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.
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