Boulettes de pommes de terre

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 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (14)
  1. Mash eight fairly-sized potatoes.
  2. Pass the purée through the sieve.
  3. Work into it the yolks of three eggs.
  4. Season it with a dessertspoonful of finely minced parsley and marjoram blended.
  5. Moisten it with enough cream or milk to bring it to the consistency of thick paste.
  6. Add salt, pepper, and a dust of nutmeg.
  7. Lastly, add the whites of two of the eggs whipped to a stiff froth.
  8. The mixture should be stiff enough not to spread out when dropped from a spoon.
  9. Form it in balls the size of a playing marble.
  10. Prepare a bath of boiling fat.
  11. Fry the boulettes by passing the little balls of paste one after the other into the fat.
  12. As each little marble reaches the fat, it will expand, and as soon as it turns a rich golden yellow, it is done.
  13. These can only be successful when the potato is dry and floury.
  14. For frying please see the Chapter on Fritters.
Original Text
Boulettes de pommes de terre are very tasty :—Mash eight fairly-sized potatoes, pass the purée through the sieve, work into it the yolks of three eggs; season it with a dessertspoonful of finely minced parsley and marjoram blended; moisten it with enough cream or milk to bring it to the consistency of thick paste; add salt, pepper, and a dust of nutmeg; lastly, add the whites of two of the eggs whipped to a stiff froth. The mixture should be stiff enough not to spread out when dropped from a spoon. Form it in balls the size of a playing marble. Prepare a bath of boiling fat, and then fry the boulettes by passing the little balls of paste one after the other into the fat. As each little marble reaches the fat, it will expand, and as soon as it turns a rich golden yellow, it is done. These can only be successful when the potato is dry and floury. For frying please see the Chapter on Fritters.
Notes
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