Duchess Potatoes

Ingredients

• about 1½ lbs. of potatoes
• two yolks of eggs
• 1 oz. of clarified butter
• about two tablespoonfuls of cream or milk
• season with salt
• and pepper
• grated nutmeg

Method

1. 1

   Wash and peel potatoes, boil in salted water until done, drain, and dry in the oven.

2. 2

   Rub through a sieve, mix with egg yolks, clarified butter, cream, and seasonings.

3. 3

   Shape into squares, place in a buttered paper-bag, and bake in a quick oven.

Nutrition per serving

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 34. The excerpt below is the record exactly as published.

Duchess Potatoes. Wash and peel about 1J lbs. of potatoes, boil them in salted water until done, drain off the water and let them dry in the oven for a few minutes covered over. Rub the potatoes quickly through a wire sieve ; whilst warm mix with them two yolks of eggs, 1 oz. of clarified butter, and about two table-spoonfuls of cream or milk, season with salt, pepper, and grated nutmeg ; when well mixed turn out on to a floured board and make twelve parts of equal size, give each the shape of a square, tracing a few lines with a knife, lay them in a buttered grease-proof paper-bag, and bake them in a quick oven. Slit open the bag, dish up the potato squares, and serve. Gastle Potatoes. Wash and peel the required number (about 1 lb. or 1J lbs.) of small, even sized potatoes, cut each in four, and trim neatly into sections, then blanch and drain. Have ready a thoroughly oiled “Express” paper- bag, place in the prepared potatoes, season with salt and pepper

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