984 | Potatoes à la Génevroise.
—Peel, wash, and drain four medium-sized, sound potatoes; cut them into julienne-shaped pieces, and wash and drain them again. Season with a pinch of salt and half a pinch of pepper. Butter lightly six tartlet-molds with clarified butter; cover the bottoms with grated Parmesan cheese; arrange a layer of potatoes on top, sprinkle more cheese over them, and continue until all are filled, finishing by sprinkling cheese over the surface and dropping a little clarified butter over all. Set them on a very hot stove for two minutes; then place in a hot oven, and bake them for twenty-five minutes. Unmold, and place them in a hot dish, with a folded napkin, and serve.