Marquise Potatoes
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 57. The excerpt below is the record exactly as published.
MARQUISE POTATOES Take one Ib. of croquette paste and add thereto six oz. of very red, reduced tomato-purée
Cook this with the app: pantry check, scaling, and the assistant.