Potato Risoles

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

for the rissoles

Mash and season the potatoes with salt, and white pepper or cayenne ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper or cayenne ↝ Spices, pepper, white [Spices and Herbs]
plenty of minced parsley ↝ Parsley, raw [Not included in a food category]
a small quantity of green onions, or eschalots ↝ Onions, green, raw [Onions]
sufficient yolks of eggs to bind the mixture together ↝ Egg, yolk only, raw [Eggs and omelets]

for frying

plenty of lard or butter ↝ Lard [Fats and Oils]
plenty of lard or butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

optional additions

Ham, or any other kind of meat finely minced ↝ Ham [Cold cuts and cured meats]
Ham, or any other kind of meat finely minced ↝ Pheasant, raw, meat only [Poultry Products]

Instructions (6)

Mash and season the potatoes with salt, and white pepper or cayenne.
Mix with the mashed potatoes plenty of minced parsley, and a small quantity of green onions, or eschalots.
Add sufficient yolks of eggs to bind the mixture together.
Roll the mixture into small balls.
Fry them in plenty of lard or butter over a moderate fire.
Be careful not to brown them too much before they are done through.

Original Text

POTATO RISSOLES.

(French.)

Mash and season the potatoes with salt, and white pepper or cayenne, and mix with them plenty of minced parsley, and a small quantity of green onions, or eschalots; add sufficient yolks of eggs to bind the mixture together, roll it into small balls, and fry them in plenty of lard or butter over a moderate fire, or they will be too much browned before they are done through. Ham, or any other kind of meat finely minced, may be substituted for the herbs, or added to them.

Notes

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