Fried Potato Quenelles
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 96. The excerpt below is the record exactly as published.
Fried potato quenelles. Compote de pêches. Compote of peaches. Sweet-breads à la provençale. Blanch your sweet-breads, drain and cover them with slices of bacon, braise in stock seasoned with tarragon leaves, a head of garlic, salt and pepper ; when done, dish them up on a hot dish, pass the sauce through a tammy, and pour over them. Fried potato quenelles. Scoop out the centre of some fine, mealy, baked potatoes, stir into three quarters their weight of butter, and a little chopped parsley; warm in a saucepan, add sufficient eggs to make the paste poach when dropped into boiling water ; season with salt and pepper
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