Norwegian Potatoes

Ingredients

• six medium size potatoes
• six anchovies
• one-half teaspoon finely chopped parsley
• one-half teaspoon French mustard
• two tablespoons butter
• two eggs

Method

1. 1

   Wash, scrub, and pare potatoes.

2. 2

   Cook in boiling salted water until tender.

3. 3

   Drain, pass through ricer.

4. 4

   Add anchovies cut in pieces, parsley, mustard, salt if necessary, pepper, nutmeg, and butter.

5. 5

   Beat thoroughly, place on range and cook slowly for three minutes, stirring constantly.

6. 6

   Remove from range, cool, mold like small eggs, roll in crumbs, egg, and crumbs.

7. 7

   Fry until golden brown in deep, hot Cottolene.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 10. The excerpt below is the record exactly as published.

Norwegian Potatoes Stewed Tomatoes Cabbage Relish Lemon Pie Cheese Cafe Noir A ^ CONSOMME WITH EGG BALLS To six cups of hot Consomme add egg balls, serving three or four in each portion. EGG BALLS 1 hard cooked egg. Few drops onion juice. 3^8 teaspoon salt. 1 teaspoon thick cream. Few grains pepper. 34 teaspoon finely chopped parsley. Process: Mash yolk, rub through a sieve, add finely cnopped white, seasonings, parsley and cream. Moisten with some of the yolk of a raw egg until of the consistency to handle. Shape with the hands in tiny balls and poach two minutes in boiling water or a little consomme. Remove with skimmer. Serve at once. BREADED SEA BASS Remove the skin from a sea bass, bone and cut fillets in pieces for serving. Rub over with the cut side of a lemon, sprinkle with salt, pepper, dredge with flour. Dip in egg (diluted with two tablespoons cold water) then in fine cracker crumbs; repeat. Place in croquette basket and fry in deep, hot Cottolene. Drain, arrange on hot serving platter. Garnish with Norwegian Potatoes, parsley and slices of lemon. Serve Sauce Tartare in a sauce boat. (For recipe for Sauce Tartare see page 84.) 20 ^2 Sunday Dinners itZTsunday NORWEGIAN POTATOES Wash, scrub and pare six medium size potatoes. Cook in boiling salted water until tender. Drain, pass through ricer. Add six anchovies drained from the oil in bottle and cut in one-fourth inch pieces, one-half teaspoon finely chopped parsley, one-half teaspoon French mustard, salt if necessary, one-eighth teaspoon pepper, a few grains nutmeg, two tablespoons butter, and yolks two eggs

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