Browsing through old cook books is a productive pastime. I found this recipe in Madame Prunier’s Fish Cookery Book, and altered it a little. It is a great favourite in our house.
Remove the skins from the peppers by putting them in a very hot oven
Steam the potatoes. On individual plates lay out the strips of pepper – this is a very decorative dish – and place on top a few strips of anchovy fillets. Pour a little of the anchovy oil over each plate.
Mix together the vinegar, oil and seasoning. As soon as the potatoes are cooked and can be handled, grate a ring of fluffy potato around the peppers on each plate. Spoon over the dressing and serve immediately.
Potatoes have even made their way onto the stage. Aphis Vast-tater was a giant tuber rising above a giant aphis that appeared in pantomimes in the 1840s. According to Mr
Alfred Smee, Surgeon to the Bank of England, the aphis vastator was the cause of the potato blight.
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