The art of preparing potatoes

Let's talk, once again, about the precious tuber whose "invention", it is generally believed - and wrongly - is due to the late Parmentier, former apothecary of the Invalides. First of all, let us establish precisely – we cite our authors – that, long before Parmentier “invented” them, potatoes were cultivated and used as food in France. It is to Charles de l'Escluse, better known by the Latin name of Clusius, that France, Holland and Germany, writes Le Grand d'Aussy, owe the introduction of the potato...
This precious plant was brought from America to England by François Drake in 1586. 1586, which is well before the date of birth of Parmentier who was born in 1737! Under Louis XV, the potato was cultivated in various provinces, but, let's say it right away, was hardly appreciated. We read, in L'Ecole du Potager (1749, Parmentier was then twelve years old): “Here is the worst of all vegetables in general opinion. However, the people, who are the most numerous part of humanity, feed on it. " And the same author says again, speaking of the potato (still in 1749): "It is not unknown in Paris, but it is true that it is abandoned to the common people, and that the people of a certain order put it beneath them to see it appear on their table,
Let's conclude. If Parmentier was not, as is generally believed, the “inventor” of the potato, he was its popularizer, or better still, the “producer”. And, for this alone, his merit is great enough for his name to be inscribed among those of the benefactors of humanity. To prepare potatoes, there are a very large number of formulas. In his Culinary Guide, Escoffier lists around fifty recipes. Let's give you a few that are easy to do in your household.
Anna potatoes.
Slice long potatoes into thin slices, turned correctly. Wash them, dry them, Store them in a flat, thick-bottomed saucepan with a lid (you can find a special utensil for this preparation at cookware dealers) heavily buttered. Place the apples flat in circular rows, arranged in opposite directions, and molded on top of each other. Season each row with salt and pepper and drizzle with a little butter, cover the sauté pan. Bake in the oven at good heat for 25 minutes. Turn the potato pancake over (unmold onto a plate). Return it to the sauté pan and cook for another 15 minutes. Arrange on a round dish.
Potatoes de fer Macaire: Empty baked potatoes. Work the removed pulp with butter. Season with salt and pepper. Spread into a pancake in a pan where you have heated some butter. Brown well on each side.
Normandy-style potatoes: Brown in butter, without letting it brown, 100 grams of white leeks and 50 grams of sliced onions. Sprinkle with a small spoonful of flour. Add seven deciliters of boiling milk. Season, add a bouquet garni; put a kilo of potatoes cut into slices into the pan. Cook covered. Arrange in a gratin dish, brown quickly,

Prosper MONTAGNÉ