Fried Potatoes Soufflées

Ingredients

• one and a half pound of kidney potatoes

Method

1. 1

   Peel one and a half pound of kidney potatoes to the shape of an egg, and slice them lengthwise to an eighth of an inch thick, taking care to have all of the same size; dry in the usual way and fry in hot fat for six minutes; then gather them in the frying-basket, and drain and cool by the side of the stove; keep the fat on the fire to increase the temperature by a few degrees, and when the potatoes are quite cold, throw them in the fat again for five minutes to complete the cooking, when the reaction of the heat will cause them to swell like eggs.

2. 2

   This being attained, drain them quickly over a clean cloth, sprinkle with salt, and serve at once.

Nutrition per serving

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 160. The excerpt below is the record exactly as published.

FRIED POTATOES SOUFFL^ES. Peel one and a half pound of kidney potatoes

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