Parmentier Croquettes

Ingredients

• Put the mashed potatoes
• a small piece of butter
• 2 tablespoonfuls cream
• chopped parsley
• salt
• pepper
• a little nutmeg
• one or two yolks of eggs

Method

1. 1

   Heat mashed potatoes with butter, add cream and parsley, season, and stir in egg yolks.

2. 2

   Shape into balls, egg and crumb them, fry until light in color, and drain.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 262. The excerpt below is the record exactly as published.

2 tablespoonfuls cream, seasoning . Wash, wipe and blanch the sweetbreads, allow them to remain immersed in cold water for about one hour, then cook in slightly salted water until they are nearly done. Drain them and allow to cool in cold water, remove the skin, &c., and cut them into neat scallops or cutlets. Put the white sauce in a stewpan, add the chopped ham, truffles and mushrooms, also a couple of tablespoonfuls of bread-crumbs, stir over the fire for a few minutes, season with a pinch of cayenne, salt, and spread on a dish to cool. Spread a layer of this mixture over each slice of sweetbread, egg and crumb them twice, and shape them neatly. Fry them in hot lard or clarified butter a golden brown, drain them on a cloth or paper, and dish up in the form of a border. Have the potato croquettes ready, and range them in the centre of the dish, pour the previously heated tomato sauce round the base of the dish, and serve. 880. Parmentier Croquettes. — Put the mashed potatoes in a stewpan with a small piece of butter, when hot add the cream and chopped parsley, season to taste with salt, pepper, and a little nutmeg, lastly stir in one or two yolks of eggs

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