This is an unusual but delectable way of serving ynashed potatoes. Twenty-five cloves of garlic may sound an extraordinary amount, but once they have been boiled they lose their strong flavour and taste very pleasant. Serve Garlic Mashed
Potatoes with roast or grilled meat.3 lb. potatoes, quartered I2 teaspoons salt
25 garlic cloves, peeled
1 oz. butter
1 tablespoon flour
8 fl. oz. double cream
½ teaspoon black pepper
1 tablespoon finely chopped fresh chives
Put the potatoes in a large saucepan and sprinkle on
1 teaspoon of the salt.
Cover the potatoes with water and place the pan over high heat. Bring the water to the boil. Reduce the heat to low, cover the pan and simmer for 20 to 25 minutes, or until the potatoes are tender when pierced with the point of a sharp knife.
Meanwhile,, place the garlic cloves in a medium-sized saucepan and cover them with water. Place the pan over high heat and boil the garlic for 3 minutes.
Remove the pan from the heat. Drain the garlic in a colander, discarding the water. Very finely mince the garlic cloves, or puree them in a blender.
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the garlic and cook, stirring frequently, for 5 minutes. Remove the pan from the heat. With a wooden spoon, stir in the flour to make a smooth paste.
Gradually add the cream, stirring constantly.
Return the pan to low heat and cook, stirring constantly, for 3 minutes, or until the sauce is thick and smooth. Do not let the sauce come to the boil. Remove the pan from the heat.
Stir in the remaining salt, the pepper and chives. Mix well and set the sauce aside.
Remove the potatoes from the heat and drain them in a colander, discarding the cooking liquid. Mash the potatoes with a fork or a potato masher. With a wooden spoon, rub the mashed potatoes through a fine wire strainer. Return the pureed potatoes to the saucepan. With a wooden spoon, gradually beat in the garlic and cream sauce.
Place the pan over moderate heat and cook, stirring constantly, for 2 to 3 minutes, or until the mixture is reheated.
Remove the pan from the heat. Turn the potato mixture into a heated serving dish and serve immediately.
An easy-to-make and strongly flavoured salad, Garlic Salad may be served as a first course.
6 large lettuce leaves, washed and shaken dry
8 hard-boiled eggs, sliced
4 medium-sized tomatoes, washed and sliced
1 small green pepper, white pith removed, seeded and finely chopped
8 anchovy fillets
1 tablespoon finely chopped fresh parsley -½ teaspoon dry mustard -½ teaspoon salt
1 teaspoon freshly ground black pepper garlic cloves, crushed
1 tablespoons olive oil
1 tablespoon tarragon vinegar
1 tablespoon lemon juice
Arrange the lettuce leaves on a large serving plate.
Place the egg and tomato slices on the lettuce leaves, in alternating layers, begin-ning from the centre of the dish.
Sprinkle on the chopped green pepper. Roll up the anchovy fillets and arrange them on the outer edge of the dish.
To make the dressing, in a medium-sized mixing bowl, combine the parsley, mustard, salt, pepper and garlic cloves. Slowly beat in the oil, vinegar and lemon juice. Combine the mixture thoroughly and pour it over the salad. With two large spoons, toss the salad.
Place the salad in the refrigerator to chill for 15 minutes before serving.