Potatoes in Blanquette

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 (8)

some potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
enough cold water to cover them ↝ Water, tap [Tap water]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]
Blanquette sauce
whole beaten up egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
freshly made white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
clean boiling fat

Instructions (10)

Peel some potatoes and cut them into the shape of olives
put them in a stewpan with a little salt and enough cold water to cover them
let them boil till tender, taking care that they do not break
strain them and leave them on the side of the stove to dry
sprinkle them with a little chopped parsley
mask each piece with Blanquette sauce
let this get cold
dip each into whole beaten up egg and freshly made white breadcrumbs
fry them in clean boiling fat till a nice golden colour
dish them up on a dish-paper, and serve

Original Text

Potatoes in Blanquette.
(Pommes de Terre en Blanquette.)
Peel some potatoes and cut them into the shape of olives; put them in a stewpan with a little salt and enough cold water to cover them; let them boil till tender, taking care that they do not break, strain them and leave them on the side of the stove to dry, then take up, sprinkle them with a little chopped parsley, and mask each piece with Blanquette sauce; let this get cold, then dip each into whole beaten up egg and freshly made white breadcrumbs; fry them in clean boiling fat till a nice golden colour; dish them up on a dish-paper, and serve.

Notes

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