Duchess Potatoes

Ingredients

• 2 lbs. potatoes
• 3 yolks of eggs
• 2 ozs. clarified butter
• 1 tablespoonful of cream
• Pepper
• salt
• nutmeg

Method

1. 1

   Wash, peel, and boil about 2 lbs. of potatoes, drain off the water, and dry them in the oven, then rub them quickly through a wire sieve.

2. 2

   While they are warm mix them with the yolks of eggs, butter and cream; season with pepper, salt, and grated nutmeg.

3. 3

   When well mixed, lay this on a floured board, and divide into twelve pieces of equal size; shape each piece into a square, mark with a knife, put them on a buttered baking sheet, egg over the surface, bake in a quick oven, dish up, and serve.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 21. The excerpt below is the record exactly as published.

DUCHESS POTATOES. 2 lbs. potatoes 3 yolks of eggs 2 ozs. clarified butter 1 tablespoonfnl of cream Pepper, salt, and nutmeg

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