Potatoes escalloped (No. 108)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (9)

Mash potatoes as directed in No. 106.
Butter some nice clean scollop-shells, patty-pans, or tea-cups or saucers.
Put in your potatoes.
Make them smooth at the top.
Cross a knife over them.
Strew a few fine bread-crumbs on them.
Sprinkle them with a paste-brush with a few drops of melted butter.
Set them in a Dutch oven.
When they are browned on the top, take them carefully out of the shells and brown the other side.

Original Text

Potatoes escalloped.—(No. 108.)

Mash potatoes as directed in No. 106; then butter some nice clean scollop-shells, patty-pans, or tea-cups or saucers; put in your potatoes; make them smooth at the top; cross a knife over them; strew a few fine bread-crumbs on them; sprinkle them with a paste-brush with a few drops of melted butter, and then set them in a Dutch oven; when they are browned on the top, take them carefully out of the shells and brown the other side.

Notes

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