Potato—“Bates’ Potatoes.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

5 lbs. potatoes steamed and put through a sieve ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
2 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a teaspoonful of cream if liked ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Steam potatoes and put through a sieve.
Whilst hot add egg yolks, butter and seasoning, also cream if liked.
Work all well together over the fire, then let it get cold on a plate.
Roll it out when cold on a marble slab, indent a pattern with a palette knife and cut in pieces.
Grease a sauté pan with fresh butter, and brown the flat pieces of potato, turning each piece over once, to brown well on both sides.

Original Text

Potato—“Bates’ Potatoes.” This dish looks like Yorkshire Pudding.
5 lbs. potatoes steamed and put through a sieve. Whilst hot add 2 yolks of egg, 1 oz. of butter and seasoning, also a teaspoonful of cream if liked. Work all well together over the fire, then let it get cold on a plate. Roll it out when cold on a marble slab, indent a pattern with a palette knife and cut in pieces. Grease a sauté pan with fresh butter, and brown the flat pieces of potato, turning each piece over once, to brown well on both sides.

Notes

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