POTATO BOULETTES. (ENTREMETS.)

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 5 min Total: 5 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

Boil some good potatoes as dry as possible, or let them be prepared by Captain Kater’s receipt; mash a pound of them very smoothly ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
mix with them while they are still warm, two ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
the beaten and strained yolks of four eggs ↝ Egg, yolk only, raw [Eggs and omelets]
and last of all the whites thoroughly whisked ↝ Egg, white only, raw [Eggs and omelets]
drop it into a small pan of boiling butter, or of very pure lard ↝ Butter, stick, unsalted [Dairy and Egg Products]

Optional enrichment

a few spoonsful of sweet fresh cream

Instructions (7)

Boil potatoes as dry as possible, or prepare them according to Captain Kater's receipt.
Mash 1 lb. of the potatoes very smoothly.
While the potatoes are still warm, mix in 2 oz. of fresh butter, 1 teaspoonful of salt, a little nutmeg, the beaten and strained yolks of 4 eggs, and finally the thoroughly whisked whites of the eggs.
Mould the mixture with a teaspoon.
Drop the moulded mixture into a small pan of boiling butter or very pure lard.
Fry the boulettes for 5 minutes over a moderate fire until they are of a fine pale brown and very light.
Drain them well and dish them on a hot napkin.

Original Text

POTATO BOULETTES. (ENTREMETS.)

(Good.)

Boil some good potatoes as dry as possible, or let them be prepared by Captain Kater’s receipt; mash a pound of them very smoothly, and mix with them while they are still warm, two ounces of fresh butter, a teaspoonful of salt, a little nutmeg, the beaten and strained yolks of four eggs, and last of all the whites thoroughly whisked. Mould the mixture with a teaspoon and drop it into a small pan of boiling butter, or of very pure lard, and fry the boulettes for five minutes over a moderate fire: they should be of a 315fine pale brown, and very light. Drain them well and dish them on a hot napkin.

Potatoes, 1 lb.; butter, 2 oz.; salt, 1 teaspoonful; eggs, 4: 5 minutes.

Obs.—These boulettes are exceeding light and delicate, and make an excellent dish for the second course; but we think that a few spoonsful of sweet fresh cream boiled with them until the mixture becomes dry, would both enrich them and improve their flavour. They should be dropped into the pan with the teaspoon, as they ought to be small, and they will swell in the cooking.

Notes

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