A la “G. C.”—A mild onion boiled very soft should be beaten, hot, with four times its bulk of mashed potato; butter, milk, pepper, the yolks of two eggs, and salt should be added in the proportions just given, and the whole passed through the sieve : roll this mixture into balls, and treat them as laid down for the 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 11 days ago
Not a recipe: No

Ingredients (7)

A mild onion boiled very soft ↝ Onions, raw [Vegetables and Vegetable Products]
four times its bulk of mashed potato ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
milk ↝ Milk, NFS [Milk, reduced fat]
pepper ↝ Spices, pepper, black [Spices and Herbs]
the yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Beat the boiled onion, hot, with four times its bulk of mashed potato.
Add butter, milk, pepper, the yolks of two eggs, and salt in the proportions just given.
Pass the whole mixture through a sieve.
Roll this mixture into balls.
Treat them as laid down for the Duchesse.

Original Text

A la “G. C.”—A mild onion boiled very soft should be beaten, hot, with four times its bulk of mashed potato; butter, milk, pepper, the yolks of two eggs, and salt should be added in the proportions just given, and the whole passed through the sieve : roll this mixture into balls, and treat them as laid down for the Duchesse.

Notes

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