Potatoes Crumbed

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 (6)

potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a little white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
browned breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a buttered tin

Instructions (6)

Peel and boil the potatoes carefully; when they are cooked, but not broken, split them in halves
season with a little white pepper and salt
pour over them a little warm butter
dip them in browned breadcrumbs
place them on a buttered tin and cook in a quick oven for about fifteen minutes
Dish up on the plan used for cutlets, and serve hot

Original Text

Potatoes Crumbed.
(Pommes de Terre panées.)
Peel and boil the potatoes carefully; when they are cooked, but not broken, split them in halves; season with a little white pepper and salt; pour over them a little warm butter, and then dip them in browned breadcrumbs, place them on a buttered tin and cook in a quick oven for about fifteen minutes. Dish up on the plan used for cutlets, and serve hot.

Notes

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