Potato Soufflé with Parmesan

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

three large potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
two raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
four whites whipped ↝ Egg, white only, raw [Eggs and omelets]
two tablespoonfuls of grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
one and a half ounces of warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a few browned breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
a few little pieces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Wash and bake three large potatoes in their skins; when cooked, cut in halves and take out the insides, and pass them through a sieve.
Steamed potatoes may be used instead of baked if liked.
Add two raw yolks of eggs, four whites whipped, two tablespoonfuls of grated Parmesan cheese, one and a half ounces of warm butter, a little cayenne and a pinch of salt, and mix all together.
Fill the half skins with this, using a forcing bag with a large plain pipe for the purpose.
Sprinkle over the top a few browned breadcrumbs and a little grated Parmesan cheese, also a few little pieces of butter.
Bake for about fifteen minutes in a moderate oven, and serve on a dish-paper.

Original Text

Potato Soufflé with Parmesan.
(Soufflé de Pommes de Terre au Parmesan.)
Wash and bake three large potatoes in their skins; when cooked, cut in halves and take out the insides, and pass them through a sieve. Steamed potatoes may be used instead of baked if liked; add two raw yolks of eggs, four whites whipped, two tablespoonfuls of grated Parmesan cheese, one and a half ounces of warm butter, a little cayenne and a pinch of salt, and mix all together; fill the half skins with this, using a forcing bag with a large plain pipe for the purpose, then sprinkle over the top a few browned breadcrumbs and a little grated Parmesan cheese, also a few little pieces of butter. Bake for about fifteen minutes in a moderate oven, and serve on a dish-paper.

Notes

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