Croquettes of Potatoes à la Maître d'Hôtel

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 (10)

one pound of potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a dust of white pepper ↝ Spices, pepper, white [Spices and Herbs]
two raw yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
egg and breadcrumb ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
egg and breadcrumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
clean boiling mutton fat ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
maître d'hôtel butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

Instructions (8)

Cook one pound of potatoes, and, when they are quite dry, pass them through a fine wire sieve.
While they are hot, mix them with one ounce of butter, a pinch of salt, a dust of white pepper, and two raw yolks of eggs.
Mix into a paste, and let it remain till cold.
Roll out with a little flour, and make into cylinder shapes two inches long by one inch in diameter.
Egg and breadcrumb.
Fry in clean boiling mutton fat till a nice golden colour.
Arrange on the dish, and serve with maître d'hôtel butter.
These can also be served on a napkin or dish-paper without garnish.

Original Text

Croquettes of Potatoes à la Maître d'Hôtel.
(Croquettes de Pommes de Terre à la Maître d'Hôtel.)
Cook one pound of potatoes, and, when they are quite dry, pass them through a fine wire sieve, then, while they are hot, mix them with one ounce of butter, a pinch of salt, a dust of white pepper, and two raw yolks of eggs. Mix into a paste, and let it remain till cold, then roll out with a little flour, and make into cylinder shapes two inches long by one inch in diameter; egg and breadcrumb, and fry in clean boiling mutton fat till a nice golden colour; arrange on the dish, and serve with maître d'hôtel butter. These can also be served on a napkin or dish-paper without garnish.

Notes

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