Irish Potato Puffs

Ingredients

• potatoes
• a lump of butter
• some milk
• 2 eggs

Method

1. 1

   Peel and boil potatoes, mash with butter.

2. 2

   Add milk and eggs, beat until light.

3. 3

   Fry by tablespoonfuls in deep hot lard until light brown.

4. 4

   Serve hot with broiled steak.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 22. The excerpt below is the record exactly as published.

Potatoes. Peel and cook some new potatoes with i sliced onion, salt and pepper, until tender. Then brown i tablcspoonful of flour in 2 tea- spoonfuls of butler ; add J^ cup of water ; let boil well with some chopped parsley, salt and pepper; then add the potatoes and let simmer five minutes. Serve hot. aa — Spanish Steak Roll. Cut thin slices from the round steak ; then chop I onion, 3 tomatoes, some celery, parsley and 2 hard-boiled eggs and season August with salt and pepper. Mix with butter and fine bread-crumbs ; then spread the mixture on the steak, and roll up. Sprinkle with flour; lay closely in a pan of hot dripping ; cover and let simmer until tender. Serve hot, garnished with olives and parsley. ai. — Oriental Cabbage. Chop a small head of cabbage, then fry i onion and z sour apples sliced thin. Add the chopped cabbage, ^ cup of stock and the juice of ^ lemon ; sprinkle with salt and cayenne pepper ; add yi leaspoonful of curry- powder. Cover and let all simmer until tender. Serve very hot on a border of boiled 22.— Dutch Salad. Soak 3 Dutch herrings in milk; then cut off the heads and tails and cut herrings into one-half inch pieces. Add 2 apples cut line, 3 hard-boiled eggs sliced thin, some cooked beets cut fine, some celery and green onions cut into very small pieces. Season and mix together. Pour over some vinaigrette sauce, and sprinkle with chopped gherkins. August 43^— Greek Cucumbers. Feel large cucumbers ; cat off the ends ; scoop out the seeds; sprinkle with salt. Then mix boiled rice with some chopped green onioos and stuff the cucumbers. Lay the cucumbers in a stew-pan ; pour over i cup of stock and the juice of a lemon ; add I tablespoonful of butter, and let cook until tender. Serve hot, and pour over a well- seasoned white sauce. Garnish with parsley. 24. — Russian Beef Roll. Chop a pounds of beef with j^ pound of suet ; add 4 small onions, a cloves of garlic and 3 sprigs of parsley chopped fine. Season with salt, pepper and nutmeg. Mix with some bread-crumbs and a beaten egg. Shape into a roll and lay in a baking-dish ; moisten with broth and let bake until done. Serve on a platter with a border of mashed potatoes and garnish with iried parsley. 35.— Jewish Veal Stew. Cook 3 pounds of veal ; when nearly done, add }i cup of vinegar, }4 cup of raisins, a, August pinch of cloves and cinnamon and a table- spoonful of horseradish. Thicken the sauce with buttered bread-crumbs; season with salt and pepper to taste. Serve with boiled rice. 26. — French Pop-overs. Beat the yolks of 3 eggs until very light ; add I pint of milk. Sift i pint of flour with a teaspoonfuls of baking-powder; add ^ teaspoonful of salt and the whites of the eggs beaten to a stiff froth. Flavor with rose-water. Mix well together and pour into hot well-buttered cake-tins. Bake in a quick oven until a light brown. Serve hot with French coffee. vj, — German Egg Toast. Cut slices of stale bread; beat 3 eggs with a pinch of salt and 3^ cup of milk. Dip the slices of bread in the beaten eggs and fry until brown on both sides. Cover with pulverized sugar ; sprinkle with cinna- mon and some finely chopped nuts. Serve hot. August 38.— Irish Potato Pu%. Peel and boil potatoes well seasoned ; then mash thoroughly with a lump of butter. Add some milk

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