French Baked Potatoes

Ingredients

• Six large potatoes
• half an ounce of butter
• 2 tablespoonfuls of milk
• 1 teaspoonful of chopped parsley
• pepper to taste
• salt to taste

Method

1. 1

   Bake potatoes, cut in halves, scoop out the insides, mix with melted butter, milk, parsley, pepper, and salt, fill potato halves, rub with egg white or butter, brown in oven.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 68. The excerpt below is the record exactly as published.

pepper to taste. Use this for sandwiches, or hand it instead of cheese, alone, or on biscuits. 470. — Anchovy Pie. Have ready some puff paste, spread a portion of it on a round tin ; have ready some boned and pounded anchovies and some “ thon,” spread a mixture of this, about 1 inch thick, on the paste, cover with another piece of paste, make the edges stick together with a little cold water. Brush over with some yolk of egg, and bake. Small anchovy pies can be made in small tartlet- tins. The “ thon ” can be bought in tins. 471. — French Wine Sauce. Mix thoroughly 1 tablespoonful of potato flour with 1^ ounces of butter ; add half a pint of water, li ounces of brown sugar, a little grated orange-peel ; boil this all up together, and before removing from the Are, add 1 tablespoonful of sherry, 1 tablespoonful of brandy, and 1 tablespoonful of rum. Some persons 190 WHOLESOME COOKERY. use 2 tablespoonfuls of each, wine, brandy, and rum. This is a matter of taste. 472. — French Beans an Gratin, Boil them and, when thoroughly drained, dress them like the turnips (174). 473. — Carried Cabbages. Prepare No. 90 Curry Sauce. Parboil some cab- bages, and finish cooking them slowly by simmering them for one hour in the curry sauce. N.B. — If the cabbages are large ones, cut them in halves or quarters before putting them in the curry sauce. 474. — Curried Cauliflowers. Proceed in the same manner as for Curried Cab- bages. 475. — Dressed Marrows. Cook the vegetable marrows in the usual manner ; drain them ; melt some butter ; add a little pepper to the butter, and salt if necessary ; pour the butter hot over the marrows. N.B. — Cooked cucumbers can be di-essed in the same way. SUNDBIES. 191 476. — Leeks and Brown Butter Boil some leeks ; then drain them very thoroughly ; pour over them some brown butter (No. 121), and serve quite hot. 477. — French Baked Potatoes. Six large potatoes; bake them in the oven; cut them neatly in halves. Scoop out all the potato care- fully, and work it through a sieve ; melt half an ounce of butter in a saucepan ; add 2 tablespoonfuls of milk, 1 teaspoonful of chopped parsley, pej^per and salt to taste

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