Flan Of Potatoes
From Leaves from our Tuscan kitchen (1900).
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A historical recipe
Leaves from our Tuscan kitchen, by Janet Ross (1900).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Sgg-Plant {Aubergine) ^ Saute.
- ^ Peel one or two fruits and cut them into slices a quarter of an inch thick.
- Sprinkle with salt, and pile them one on the top of the other on the underside of a plate.
- Put a weighted plate on the top of the pile and let it stand for an hour to press out the juice.
- Then dip the slices in egg and bread-crumbs, or in egg and flour, and saute on both sides in lard or dripping.
- Serve hot.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Vegetable peeler