Croquets of Potatoes

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield
10.0 – 12.0 croquets
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
for the croquets
for serving
Instructions (10)
  1. Boil some potatoes in water, strain them, and take sufficient milk to make them into a mash, rather thick.
  2. Before you mix the potatoes put the peel of half a lemon, finely grated, one lump of sugar, and a pinch of salt.
  3. Strain the milk after heating it, and add the potatoes.
  4. Mash them well together.
  5. Let the mash cool.
  6. Roll it into balls of the shape and size of an egg; let there be ten or twelve of them.
  7. Brush them over with the yolk of egg, and roll them in crumbs of bread and a pinch of salt.
  8. Do this twice over.
  9. Fry them of a fine brown colour.
  10. Serve them with fried parsley round.
Original Text
Croquets of Potatoes. Boil some potatoes in water, strain them, and take sufficient milk to make them into a mash, rather thick; before you mix the potatoes put the peel of half a lemon, finely grated, one lump of sugar, and a pinch of salt; strain the milk after heating it, and add the potatoes; mash them well together; let the mash cool; roll it into balls of the shape and size of an egg; let there be ten or twelve of them; brush them over with the yolk of egg, and roll them in crumbs of bread and a pinch of salt. Do this twice over; then fry them of a fine brown colour, and serve them with fried parsley round.
Notes
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