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Potatoes a la Duchesse
Common-sense cookery for English hous...
·
Kenney-Herbert, A. R. (Arthur Robert), 1840-1916
·
1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success
· extracted 12 days ago
Not a recipe
No
Ingredients (5)
Potatoes a la Duchesse
↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
the yolks of two or three
eggs
↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little
milk
↝ Milk, NFS [Milk, reduced fat]
grated
Parmesan
↝ Cheese, parmesan, grated [Dairy and Egg Products]
salt
↝ Salt, table, iodized [Spices and Herbs]
Instructions (0)
No instructions extracted.
Original Text
Potatoes a la Duchesse should be well worked through the sieve, enriched with the yolks of two or three eggs, and a little milk, and given a delicate flavouring of grated Parmesan, salt,
Notes
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