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- From: reid@decwrl (Brian Reid)
- Newsgroups: mod.recipes
- Subject: RECIPE: Delmonico potatoes
- Date: 14 Mar 86 05:13:50 GMT
- Organization: Stanford University, Computer Systems Lab
- Approved: reid@glacier.ARPA
-
-
- Copyright (C) 1986 USENET Community Trust
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-
- .RH MOD.RECIPES-SOURCE DELMONICOS V "2 Jan 86" 1986
- .RZ "DELMONICO POTATOES" "A casserole of potatoes, rice, and cheese"
- This recipe has been in my family for 100 years. The family legend was that
- it came from the Delmonico Hotel in New York, whose chef, Charles Ranhofer,
- had given it to my great-great grandfather under some circumstance in the
- 1880's. I recently managed to track down a cookbook by Ranhofer, published
- in 1893, and alas, it contains no recipe that even remotely resembles this
- one.
- .PP
- Who knows? Maybe my great-grandmother got it from a newspaper. I guess it
- doesn't matter much. I've watched 4 generations in my family grow fatter and
- happier eating these potatoes, so who cares where it came from `way back
- then.
- .IH "Serves 6"
- .IG "3 lb" "potatoes" "1.5 kg"
- (12-15 medium potatoes)
- .IG "1/3 cup" "uncooked white rice" "70 g"
- .IG "6 Tbsp" "butter" "100 g"
- .IG "6 Tbsp" "flour" "40 g"
- .IG "3 cups" "milk" "750 ml"
- .IG "1 tsp" "salt" "5 ml"
- .IG "\(12 tsp" "pepper" "2.5 ml"
- .IG "2 lb" "sharp cheddar cheese" "1 kg"
- .PH
- .SK 1
- Boil the potatoes in salted water until they are cooked firm, about 20 or 30
- minutes. Let them cool, then dice them into
- .AB "\(12-inch" "1-cm"
- cubes.
- .SK 2
- Cook the rice in 1 cup of water with
- .AB "\(14 tsp" "1 ml"
- of salt. Cook until soft, about 20 minutes. Drain.
- .SK 3
- Make
- .AB "3 cups" "750 ml"
- of medium white sauce: heat the milk in a saucepan; in another
- saucepan, melt butter and brown flour in it. When flour is brown, dump hot
- milk all at once into flour/butter mixture. Add salt and pepper, simmer for
- 10 minutes or more, stirring frequently.
- .SK 4
- Into the white sauce, stir
- .AB "\(12 pound" "200 g"
- of grated cheddar and the cooked rice. Mix
- well.
- .SK 5
- Mix the sauce with the cold potatoes, then pour into a buttered baking dish.
- Sprinkle generously with
- .AB "1\(12 pounds" "800 g"
- of cheddar. Bake 1 hour at
- .TE 325 160 .
- .SK 6
- Let it cool, and put it in the refrigerator. Wait at least a day. Then
- reheat and serve.
- .NX
- My grandmother always peeled the potatoes when she made this recipe; I never
- do. I think that women of her generation were taught by their home economics
- teachers that unpeeled potatoes were a sign of moral decay.
- .PP
- The most maddening thing about this recipe is how much better it tastes the
- second day. There is no reason why you can't eat it fresh out of the oven,
- but if you can muster the will power to put it aside after it has cooked and
- to let it wait a day, the flavor will improve dramatically.
- .SH RATING
- .I Difficulty:
- easy.
- .I Time:
- 1 hour to prepare, 1 hour to cook, 1 day to wait.
- .I Precision:
- Approximate measurement OK.
- .WR
- Brian Reid
- DEC Western Research Laboratory, Palo Alto CA
- decwrl!reid -or- reid@decwrl.DEC.COM
-