Fommes de terre Marquises (Potato Marquises)

Ingredients

• Cut up some potatoes
• season them with salt
• season them with pepper
• a grate of nutmeg
• some chopped parsley
• the least bit of chopped thyme
• moisten the whole with a little good gravy
• in three ounces of butter

Method

1. 1

   Cut up some potatoes and boil them in salted water.

2. 2

   Pass them through a wire sieve, season with salt, pepper, nutmeg, chopped parsley, and thyme.

3. 3

   Moisten with gravy and shape into corks.

4. 4

   Dip each into a beaten egg and fry until light brown in melted butter.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 39. The excerpt below is the record exactly as published.

Fommes de terre Marquises (Potato Marquises). — Cut up some potatoes and boil them in salted water. Pass them through a wire sieve, season them with salt and pepper, a grate of nutmeg, some chopped parsley and the least bit of chopped thyme, moisten the whole with a little good gravy and shape into corks. Dip each into an egg well beaten and fry a light brown in three ounces of butter

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