Oysters in Potato Balls

Ingredients

• season nicely with salt
• paprika
• a little celery salt
• a generous lump of butter
• one or two lightly beaten eggs
• two or three nicely seasoned oysters

Method

1. 1

   Cook the potatoes the day before, mash while hot, and season.

2. 2

   Add butter and beaten eggs.

3. 3

   Form into balls, scoop out a hollow for oysters, press over, egg, and breadcrumbs, then fry in deep hot fat.

4. 4

   Drain and serve at once.

As published

This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 7. The excerpt below is the record exactly as published.

Oysters in Potato Balls Rice Muffins with Maple Syrup Coffee Chocolate with Whipped Cream 20 Breakfasts and Teas Tea. Scalloped Oysters Turkey Salad Cheese Balls Bread and Butter Sandwiches Strawberry Trifle Gipsy Jelly with W hipped Cream Lemon Cocoanut Cake Meringues filled with Preserved Walnuts Tea Cocoa with Whipped Cream Oysters in Potato Balls. Cook the potatoes the day before. While hot mash them, season nicely with salt, paprika and a little celery salt. Add a generous lump of butter, and one or two lightly beaten eggs. Form into little balls with the hands floured. The next morning scoop out a hollow large enough to hold two or three nicely seasoned oysters

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