Baked Purée of Potatoes

Ingredients

• Peel, wash, and chop up your potatoes
• cook them in a saucepan with a little water
• a lump of butter
• salt
• a pinch of grated nutmeg

Method

1. 1

   Cook potatoes in a saucepan with water, butter, salt, and nutmeg.

2. 2

   Mash the potatoes, reduce if too thin, stir in butter, pour into a tin dish, and brown in the oven.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 142. The excerpt below is the record exactly as published.

Baked purée of potatoes. Gelée d’oranges. Orange jelly. Fish soup with chopped herbs. Cook some chopped lettuce, chervil, celery, and sorrel leaves in fish stock. Stir some yolks of egg into a little fish stock; when thick, add to the boiling soup and vegetables, and as soon as done, pour into a soup-tureen on to slices of bread, which have been sprinkled with either olive oil or melted butter. Fillets of teal and anchovies. Fillet your teal, which have been about three quarters roasted, lay them on a tin dish, which has been slightly buttered and sprinkled with grated parmesan cheese; place a fillet of anchovy on each piece, moisten with fish stock, sprinkle with bread-crumbs and grated Parmesan cheese, and bake in the oven, or on the gridiron; in the latter case you must hold a salamander over the fillets so as to brown them. Squeeze the juice of a lemon over them before serving. Baked purée of potatoes. Peel, wash, and chop up your potatoes, cook them in a saucepan with a little water, a lump of butter, salt, and a pinch of grated nutmeg

Cook this with the app: pantry check, scaling, and the assistant.