Champs Elysees Potatoes 1953 Recipes

CHAMP

Steps:

• Scrub the potatoes and boil them in their jackets. Finely chop the scallions. Cover the scallions with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, then turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and, while hot, mix with the boiling milk and scallions. Beat in some of the butter. Season to taste with salt and freshly ground pepper. Serve in one large or four individual bowls with a knob of butter melting in the center.
• Champ may be put aside and reheated later in a moderate oven at 350°F. Cover with foil while it reheats so that it doesn't get a skin.
• Parsley Champ:
• Add 2 to 3 tablespoons of freshly chopped parsley to the milk, bring to a boil for 2 or 3 minutes only, to preserve the fresh taste and color. Beat into the mashed potatoes and serve hot.
• Chive Champ:
• Substitute freshly chopped chives for parsley.
• Dulse Champ:
• Soak a couple of fists of seaweed in cold water for an hour or more. Drain and stew in milk until tender, about 3 hours. Add a good knob of butter and some pepper and beat into the mashed potato. Taste and correct the seasoning. Serve hot.
• Pea Champ:
• This special champ could only be made for a few weeks when the fresh green peas were in season. Cook the peas in the boiling salted milk with a pinch of sugar until tender. Add to the mashed potatoes and pound together in the usual way.

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.