Modern cookery for private families

browned: any other shape will answer the purpose as well, and many are of better appearance. ENGLISH POTATO BALLS, OR CROQUETTES. Boil some floury potatoes very dry, mash them as smoothly as possible, season them well with salt and white pepper, warm them with about an ounce of butter to the pound, or rather more if it will not render them too moist, and a few spoonsful of good cream. Boil them very dry; let them cool a little, roll them into balls, sprinkle over them vermicelli crushed slightly with the hand, and fry them a fine light brown. They may be dished round a shape of plain mashed potatoes, or piled on a napkin by themselves. They may likewise be rolled in egg and fine bread-crumbs instead of in the vermicelli, or in ground rice, which answers very well for them. POTATO BOULETTES. (ENTREMETS.) (_Good._) Boil some good potatoes as dry as possible, or let them be prepared by Captain Kater’s receipt; mash a pound of them very smoothly, and mix with them while they are still warm, two ounces of fresh butter, a teaspoonful of salt, a little nutmeg, the beaten and strained yolks of four eggs, and last of all the whites thoroughly whisked. Mould the mixture with a teaspoon and drop it into a small pan of boiling butter, or of very pure lard, and fry the _boulettes_ for five minutes over a moderate fire: they should be of a fine pale brown, and very light. Drain them well and dish them on a hot napkin. Potatoes, 1 lb.; butter, 2 oz.; salt, 1 teaspoonful; eggs, 4: 5 minutes. _Obs._—These _boulettes_ are exceeding light and delicate, and make an excellent dish for the second course; but we think that a few spoonsful of sweet fresh cream boiled with them until the mixture becomes dry, would both enrich them and improve their flavour. They should be dropped into the pan with the teaspoon, as they ought to be small, and they will swell in the cooking. POTATO RISSOLES. (_French._) Mash and season the potatoes with salt, and