Fonun.es Lorettes

Ingredients

• half a dozen good sized potatoes
• two ounces of butter
• a gill of cream or milk
• the yolks of two eggs
• the white of a good-sized egg
• pepper
• salt
• a grate of nutmeg

Method

1. 1

   Steam potatoes until dry, sieve them, and mix with melted butter.

2. 2

   Add cream gradually, beat until light.

3. 3

   Add seasoning and egg yolks, then form balls, dip in egg white, dust with flour, and fry until golden brown.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 7. The excerpt below is the record exactly as published.

Fonun.es Lorettes. — Peel half a dozen good sized po- tatoes, steam them till they are quite dry and floury, then rub them through a wire sieve and return them to the saucepan in which two ounces of butter have been melted. Stir over the fire with a wooden spoon, then add a little cream or milk, and when the potatoes have become quite dry, keep on adding more cream, a small quantity at a time. Substitute a large fork for the spoon and beat the potatoes vigorously with it till they are quite light and 1 2 Little French Dinners. smooth ; a gill of cream or milk will be sufficient, but the potatoes must be dry and stiff. On arriving at this point, add pepper, salt, and a grate of nutmeg to taste, and lastly, the yolks of two eggs ; stir well for a minute or two at the side of the fire, then turn the potatoes out into a basin. In the meantime, whisk the white of a good- sized egg

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