Duchess Potatoes
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 69. The excerpt below is the record exactly as published.
Duchess Potatoes. Use a pint of hot riced potatoes. Use one table- spoon butter, salt to taste, the well-beaten yolks of three eggs, and enough hot cream to make the mixture pass easily through a forcing-bag with tube attached. Decorate in any style desired. Brush top with egg and milk, and brown in hot oven. Potato Roses. Use duchess potato mixture and forcing-bag. Hold bag in upright position, tube pointing down ; force out VEGETABLES. 149 potato to form the rose. Raise it quickly to break the flow. Shape these on tin sheet, brush with egg and milk, and brown in oven. Remove with spatula or broad- bladed knife. Mashed Potatoes. Use riced potatoes, and season with butter, salt and hot milk; beat until very light, and pile on serving- dish, but do not smooth, as the irregularity of the po- tato is much more attractive. Potato Croquettes. 2 cups hot riced potatoes. Onion juice, cayenne, 2 tablespoons butter. parsley. 1 egg. Salt and pepper. Mix ingredients and beat thoroughly. Shape, dip in crumbs and egg, and in the crumbs again. Fry in deep fat to a golden brown. Drain on paper, and gar- nish with parsley, and serve. Potatoes O'Brion. Fry three cups of potato cubes in deep fat and drain on paper. Cook one tablespoon onion in one tablespoon butter
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