Potatoes à la Princesse

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

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

Ingredients (11)

one pound of plainly boiled potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
one and a half ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one ounce of Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
one and a half raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
a buttered baking tin ↝ Butter, stick, unsalted [Dairy and Egg Products]
the whole beaten up egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (8)

Take one pound of plainly boiled potatoes and pass them through the wire sieve.
Mix well into this purée one and a half ounces of butter, one ounce of Parmesan cheese, one and a half raw yolks of eggs, a pinch of salt and white pepper.
Make into little rolls, about two and a half inches long and three quarters of an inch in diameter, using a little flour as for rolling paste.
Put these on a buttered baking tin.
Glaze over with the whole beaten up egg.
Mark with the knife.
Bake a nice brown colour in the oven.
Pour over them a little warm butter and sprinkle with chopped parsley and serve hot.

Original Text

Potatoes à la Princesse.
(Pommes de Terre à la Princesse.)
Take one pound of plainly boiled potatoes and pass them through the wire sieve; mix well into this purée one and a half ounces of butter, one ounce of Parmesan cheese, one and a half raw yolks of eggs, a pinch of salt and white pepper, and make into little rolls, about two and a half inches long and three quarters of an inch in diameter, using a little flour as for rolling paste; put these on a buttered baking tin, and glaze over with the whole beaten up egg, mark with the knife, and bake a nice brown colour in the oven; pour over them a little warm butter and sprinkle with chopped parsley and serve hot.

Notes

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