Pommes de terre a l'etouffée Master Recipe

"Take some potatoes of a not too floury kind, peel them and cut them in pieces the size of half a matchbox. Melt some butter in a saucepan, put in your potatoes and the lid on the saucepan, and cook on a moderate fire, stirring occasionally with a wooden spoon. Do not be afraid in stirring to break the potatoes, and add more butter if necessary; there must be lots of butter which sinks in the potatoes. At the end of the process, which must be finished on a quicker fire, sprinkle with salt your potatoes, which will be at the same time neither sautées nor roasted, but crisp and golden and deliciously soft and buttery inside."

X. Marcel Boulestin

What Shall We Have Today?

1931

We don't peel the potatoes, generally.

Salmon Croquettes

Recipe from The Evening Standard Book of Menus by X. Marcel Boulestin.

Mash together equal amounts cooked salmon and potato (We used a 6oz coho fillet and a 6oz Rooster potato). Add a small onion melted in butter (1T), an egg yolk, an egg white well whipped, and a small amount of cream (1T). Season with salt (1/4tsp), pepper (a sprinkle), and nutmeg (a sprinkle). Form into small balls and fry like any fritter.

I preferred patties; Dan liked the balls. We needed more salt, some cayenne, and maybe a little dill. Would be excellent as larger sandwich patties.