Eggs and Potatoes

Ingredients

• seven or eight floury potatoes
• one ounce of butter
• the yolk of an egg
• pepper
• salt
• a little pounded onion
• boiled minced parsley

Method

1. 1

   Boil and mash potatoes while hot, adding butter, egg yolk, and seasonings.

2. 2

   Shape into egg-like forms, brush with beaten egg, and cover with seasoned breadcrumbs.

3. 3

   Bake or fry until brown, then serve garnished with fried parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 491. The excerpt below is the record exactly as published.

Eggs and Potatoes. — Boil seven or eight floury potatoes and mash them while quite hot; add one oimce of butter, the yolk of an egg, pepper, and salt, and, if liked, a little pounded onion, and boiled minced parsley. Poll the potatoes into egg-like shape, brush them c'^'' EGG ( 198 ) EGG with beaten egg, and cover with fine bread- crumbs, well seasoned with salt and white pepper. Put them into an oven to brown, or fry in lard or dripping till they are of a fine brown colour; lay them before the fire to drain, if fried, and serve garnished with fried parsley. Time, half an hour to boil potatoes. Probable cost, 1 d. to 2d. per pound. Allow one pound for three persons. Eggs and Sauce.— Chop finely a tea- spoonful each of parsley and chives, and put them into a stcwpan, with two ounces of butter

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