2224—Pommes de Terre Gratinées

This preparation may be made in two ways as follows:—

(1) Make a smooth potato purée; this done, put it into a deep, buttered No. 268, Gratins-dish; smooth its surface; sprinkle the latter with grated cheese mixed with fine raspings; bedew with melted butter, and set the No. 268, Gratins to form in a fierce oven.

(2) Bake some fine, well-washed, Dutch potatoes in the oven. As soon as they are cooked, open them lengthwise; withdraw their pulp; rub the latter through a sieve while it is still quite hot, and finish it after the manner of an ordinary purée.

Fill the half-shells with purée; sprinkle the latter with grated cheese and raspings; lay the half-shells on a tray, and set the No. 268, Gratins to form as above.

On taking the potatoes out of the oven, dish them on a napkin, and serve them immediately.