French Fried Marbles of Potato

Ingredients

• 6 nice-sized potatoes
• roll in egg
• fine bread crumbs
• a little salt

Method

1. 1

   Peel, scoop out, and boil the potatoes.

2. 2

   When cold, roll in egg, then in fine bread crumbs; fry in boiling fat, shake the basket until the potatoes become dry, sprinkle with salt.

3. 3

   Serve in a vegetable dish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 409. The excerpt below is the record exactly as published.

French Fried Marbles of Potato Boulets de Pommes frits a la Francaise Peel, scoop out, and boil the potatoes [see recipe: Boiled Mar¬ bles of Potato with Butter], When cold, roll in egg, then in fine bread crumbs; put in a basket, fry in boiling fat, take out of the fat, shake the basket till the potatoes become dry, sprinkle with a little salt. Serve in a vegetable dish for luncheon or supper. Can be served in the centre of a dish of chops or broiled chicken or used as a garnishing for different kinds of meat and fish. Creamed Potatoes ( Pommes de Terre a la Creme) Select potatoes, peel and boil well [see recipe: Boiled Potatoes]; cut in small dices; take two cups of the dices for the sauce. Put one tablespoon butter in a saucepan, add one heaping tablespoon flour, then one and a half cups milk, season with pepper AMERICAN BOOK COOK 275 and salt; this will make a rich cream sauce. Put the potatoes in the sauce, simmer on a slow fire a few minutes. In the meantime, grate some onion, add the onion juice to the potatoes, season with pepper and salt. When ready to serve, dish up in a vegetable dish. These potatoes are served with any kind of meat for break¬ fast, luncheon, dinner, or supper. Potatoes ( Pommes ) au Gratin Parboil six nice-sized potatoes

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