681. Fried Mashed Potatoes in various shapes

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

potatoes

twelve fine potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

seasoning and binding

a piece of butter half the size of the ball ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
chopped eschalots
chopped parsley ↝ Parsley, raw [Not included in a food category]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
the yolks of six ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for frying

hot lard ↝ Lard [Fats and Oils]

for coating

bread-crumb them twice over ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (10)

Roast twelve fine potatoes.
When done, take out the interior, which form into a ball.
When cold, put them into a mortar, with a piece of butter half the size of the ball.
Pound them well together.
Season with a little salt, pepper, chopped eschalots, chopped parsley, and grated nutmeg.
Mix them with the yolks of six, and two whole eggs.
Then form them into croquettes about the size and shape of a small egg.
Bread-crumb them twice over.
Fry them to a light brown color in a stewpan of hot lard.
Serve as garniture where required.

Original Text · last edited 13 days ago

681. Fried Mashed Potatoes in various shapes.—Roast twelve fine potatoes; when done, take out the interior, which form into a ball; when cold, put them into a mortar, with a piece of butter half the size of the ball; pound them well together, season with a little salt, pepper, chopped eschalots, chopped parsley, and grated nutmeg, mix them with the yolks of six, and two whole eggs; then form them into croquettes about the size and shape of a small egg, and bread-crumb them twice over, and fry them to a light brown color in a stewpan of hot lard, and serve as garniture where required.

Notes

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