Potato border

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Peel and boil the potatoes carefully, to have them as dry as possible, as when cooked they must be sieved through a wire sieve.
  2. Season with a little salt.
  3. For three average-sized potatoes mix in 1oz. butter, the yolk of one raw egg, and a dust of coralline pepper, or use a spoonful or two of milk instead of the egg.
  4. Mix this all with a clean wooden spoon till it ceases to cling to the finger if touched.
  5. Turn it out on to a well floured paste board, and roll it out with your well floured hands into a straight roll, about 2in. across and just half as long again as the utmost breadth you wish your border to be.
  6. Cut this roll in half.
Original Text · last edited 4 days ago
Borders.—These are made of many things, but the principal ones are farce, rice, or potato for hot borders, and savoury cream, rice, or aspic for cold ones. The directions for farce borders have been given in the chapter on creams, mousses, etc. For a potato border: peel and boil the potatoes carefully, to have them as dry as possible, as when cooked they must be sieved through a wire sieve; now season with a little salt, and for three average-sized potatoes mix in 1oz. butter, the yolk of one raw egg, and a dust of coralline pepper, or use a spoonful or two of milk instead of the egg; mix this all with a clean wooden spoon till it ceases to cling to the finger if touched, then turn it out on to a well floured paste board, and roll it out with your well floured hands into a straight roll, about 2in. across and just half as long again as the utmost breadth you wish your border to be. Cut this roll in half, as
Notes
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