Champs Elysees Potatoes 1953 Recipes

CHAMPS ELYSEES POTATOES (1953)

Steps:

• Peel potatoes.
• Slice thinly and cut into strips the thickness of a wooden match. Length does not matter.
• Lightly saute mushrooms in butter. Set aside.
• Oil the bottom of a skillet.
• Arrange 1/4 of the potatoes to cover the skillet bottom.
• Spread 1/3 of the mushrooms over the potatoes.
• Season with salt and pepper.
• Repeat layers, ending with a layer of potatoes. There should be 4 layers of potatoes and 3 layers of mushrooms.
• Place skillet on medium heat and cover.
• Cook 10 minutes.
• Remove cover and add a little more oil.
• Increase heat and cook for 5 minutes, or until potatoes are browned on bottom.
• Carefully turn and cook on other side for 5 minutes, or until potatoes are browned.
• Remove from pan and drain excess oil.
• Finish with "a nice chunk of butter.".
• Sprinkle with chopped parsley.
• Variation:.
• For Ideal Potatoes, Cook as above, but use grated cheese instead of mushrooms.

IRISH CHAMP

Steps:

• Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
• Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
• Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
• Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

CHAMPS ÉLYSéES

Steps:

• Shake and serve in a cocktail glass. Garnish: lemon twist