Fetits choux de pommes de terre

Ingredients

• some potatoes
• one or two ounces of butter
• salt to taste
• pepper to taste
• sufficient milk

Method

1. 1

   Boil potatoes, drain, and steam.

2. 2

   Rub through a sieve into a basin.

3. 3

   Add butter, salt, pepper, and milk to make a stiff paste.

4. 4

   Shape into balls, place on a greased baking sheet, and top with smaller balls.

5. 5

   Brush with beaten egg and milk.

6. 6

   Bake until light brown.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 6. The excerpt below is the record exactly as published.

Fetits choux de pommes de terre. — Boil some potatoes, drain away all water, steam for a few minutes and rub them through a wire sieve into a large basin. Add to them one or two ounces of butter, salt and pepper to taste, and sufficient milk to make them into rather a stiff paste. Having worked them well with a large fork, and when they are quite smooth, take up small portions of the potatoes and Little French Dinners. fashion them into the shape of balls and lay them on a greased baking sheet ; make some much smaller balls and lay them on the top of the larger ones, somewhat in imitation of miniature cottage loaves. When all are done, beat up an egg with a little milk and brush over the potatoes with it. Place the tin at once in a good oven till the potatoes are of a light brown colour, then serve immediately. (Eufs farcis anx anchoix (Eggs Stuffed with Anchovies). — Boil some eggs quite hard, remove the shells and cut the eggs in half lengthwise. Take out the yolks and then having as many anchovies as there are eggs, bone and skin them and pound them with the yolks in a mortar, adding a good-sized piece of butter, a grate of nutmeg and pepper and salt to taste

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