Potatoes

Asparagus potatoes (almond potatoes) from Erken 1914: small finger-shaped potatoes boiled, peeled, served with creamed butter or white sauce.

Erken 1914: Browned Potatoes – boiled potatoes scooped into balls, rolled in rusk crumbs and sugar, browned in butter.

English potatoes from Erken's 1914 cookbook: scooped potatoes boiled in salted water, steamed dry and tossed in cold butter and chopped parsley.

A simple potato gratin of pressed potato with butter and egg, layered with coarsely chopped fresh or salted meat and baked in an ovenproof dish.

Stuffed potatoes (Erken 1914): large potatoes baked and hollowed, the flesh stirred with butter, egg yolk, cream, tongue, truffle and mushroom, refilled.

Stuffed potatoes after Erken 1914: large potatoes baked in coarse salt, the flesh whipped warm with butter and cream, piped back into the shells.

Boiling potatoes in their skins, Erken (1914): start in cold salted water, bring slowly to a boil, simmer 30–45 minutes, steam dry and peel before serving.

Erken 1914: Parisian potatoes – potato balls parboiled 10 min in salted water, browned in butter in a hot oven, tossed with butter and parsley before serving.

Potato ribbons from Erken 1914: potatoes peeled into wide ribbons, tied into knots and deep-fried golden brown in lard — a decorative potato garnish.

Potatoes à la duchesse from Erken 1914: potato purée piped into shapes on a greased tray, brushed with egg and baked light brown in 7–8 minutes.

Potatoes à la Hongroise (Erken 1914): mashed potato with egg, cream, bread, onion, paprika and tomato, shaped into cakes, breaded and fried. With peas.

Potatoes à la maître d'hôtel (Erken 1914): scooped potato balls parboiled, steamed tender in milk, combined with butter creamed with egg yolk and lemon.

Potato-and-fish balls (quenelles) from Erken 1914: riced potatoes and chopped fresh, smoked or salt fish, breaded and deep-fried, served with brown sauce.

Potatoes with pork (pommes de terre au lard) from Erken 1914: boiled potatoes in brown stock sauce with blanched pork and onion, simmered half an hour.

Potatoes with cheese (Erken 1914): thin potato slices layered with salt, pepper, butter and grated cheese, baked covered in a hot oven — an early gratin.

Breaded potato cakes with finely chopped ham, egg, butter, and grated onion, fried in butter or deep-fried, served with a green salad or potato salad.

Potatoes with tomatoes (Erken 1914): riced potatoes with egg yolks and tomato purée, piped as half-eggs, egg-brushed and baked — a tomato duchess potato.

Potato frikadeller from Erken 1914: riced boiled potatoes mixed with grated bread soaked in milk, egg, salt and pepper, fried in butter, with brown sauce.

Small fried potato dollops of riced boiled potatoes, potato starch, milk, and egg.

Potato scallops (Erken 1914): mashed potato with grated sharp cheese, butter and milk in buttered shells, topped with rusk crumbs and gratinated.

Potato pudding I from Erken 1914: riced potatoes and cauliflower mixed with bread, butter, egg and nutmeg, beaten egg whites folded in, baked an hour.

Potato pudding II from Erken 1914: riced potatoes with butter and onion, egg yolks, grated bread, nutmeg and six stiffly beaten egg whites. Baked 1 hour.

Mashed potatoes from Erken (1914): large boiled potatoes mashed or riced, whipped hard with boiling milk, melted butter and salt, served at once.

Erken's simple mashed potatoes with browned smoked pork, with a variation where cold boiled potatoes are browned in the pork fat instead of the purée.

Potato border from Erken 1914: mashed potato with butter, egg and milk baked in a ring mold, turned out and filled with a meat or fish ragout.

Potato croquettes from Erken 1914: sieved boiled potatoes mixed with melted butter, egg yolks and nutmeg, rolled into balls, breaded, deep-fried.

Potato straws from Erken's 1914 cookbook: raw potatoes cut in thin strips, pre-fried in lard and fried crisp just before serving; can be shaped into nests.

Celery croquettes (croquettes de céleri) from Erken (1914, p. 376): celeriac in a thick cream base, breaded and deep-fried, served with brown sauce.

Pommes soufflées after Erken 1914: potato slices rinsed, dried and fried first at moderate heat, then in smoking-hot fat so they puff up; salted.

Pommes frites after Erken 1914: potato sticks deep-fried in hot fat until crisp outside and soft inside; a variant with wafer-thin slices soaked in water.

Fried potato slices (pommes de terre chip) from Erken 1914: wafer-thin boiled potato slices fried brown in butter, mixed with browned onion and parsley.

Creamed potatoes from Erken 1914: cold boiled potatoes heated in a white sauce of butter, flour and milk, seasoned and sprinkled with chopped parsley.

German potatoes from Erken's 1914 cookbook: raw potato slices cooked tender in meat stock, tossed in parsley butter with lemon. With fried fish.