Petites Croquettes de Pommes de Terre

Ingredients

• 1 quart peeled and washed potatoes
• 1 quart of water
• 1 tablespoonful salt
• lYt ounce butter
• the yolks of 4 eggs
• Yt ^^^^ teaspoonful salt
• Yt ^^^^ teaspoonful pepper

Method

1. 1

   Boil potatoes with water and salt, drain, and dry.

2. 2

   Rub through a colander.

3. 3

   Mix with butter, egg yolks, salt, and pepper.

4. 4

   Shape into 2-inch high pieces, cool, cut into rounds, roll in crumbs, dip in egg, and cover with crumbs.

5. 5

   Bake in hot fat until done.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 313. The excerpt below is the record exactly as published.

Petites Crofistades de Pommes de Terre.— Boil 1 quart peeled and washed potatoes with 1 quart of water and 1 table- spoonful salt ; when done drain off the water, let dry a few minutes over the fire, then rub them through a colander or through a potato press. Mix with lYt ounce butter the yolks of 4 eggs, Yt ^^^^ tea- spoonful salt, and Yt ^^^^ teaspoonful pepper. Put the potatoes 2 inches high into a buttered pan, set aside to cool ; 30 minutes be- fore serving heat the pan a little, turn the potatoes out, and cut them with a lYr^i^^^l^ cutter into round pieces ; roll them in bread crumbs, dip in beaten egg, and cover with fresh grated bread crumbs. Make an incision on top of each one with a smaller cutter to form a cover, bake to a fine color in deep hot fat. When done lift them with a skimmer on to blotting paper, lift off the cover, take out the inside with a spoon, and fill with a clam pur6e or codfish k la or^me ; VEGETABLES. 467 replace the cover, and aerye. Any kind of salpicon may be taken, or spaghetti Pltalienne. Potatoes ik PHanoyrienne. — Peel, wash, and cat into quar* ters 8 good-sized potatoes, place them with 1 quart of cold water, and 1 tablespoonful salt

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