Pockets of Gold

Ingredients

• potatoes
• cooked chicken
• butter
• cooked mushroom
• cooked pickled tongue
• salt
• pepper
• the yolk of egg
• a dash of sugar
• a few drops of lemon juice
• some aromatic wine

Method

1. 1

   Prepare potatoes as for croquettes.

2. 2

   Scoop out the center of each croquette and fill with a mixture of minced chicken, mushrooms, tongue, salt, and pepper.

3. 3

   Thicken with egg yolk, sugar, lemon juice, and wine.

4. 4

   Pack the mixture in the potato ball, dip in egg yolk, then bread crumbs, and fry in hot fat.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 116. The excerpt below is the record exactly as published.

POTATOES ON THE HALF-SHELL. Marion Harland. Bake large smooth potatoes, and cut each carefully in half lengthwise. Scrape out the insides, leaving the skins whole. Beat what you have taken out to a cream with melted butter, cream or milk, season with pepper and salt, and fill the "shells,'' rounding the potato on top. Put a dot of butter upon each and brown lightly upon the upper grating of your oven. FRENCH FRIED POTATOES. Marion Harland. Peel potatoes, cut into strips, and lay in ice water for at least an hour. Drain and pat dry between the folds of a clean dish-towel that should absorb every drop of moisture. Have ready a kettle of deep fat, heated gradually until it is boiling hot. Test this by dropping in a bit of the potato. It should rise to the top and brown immediately. Put in the potatoes, fry to a golden brown, drain, first in a hot VEGETABLES. 275 colander^ then shake in heated tissue paper before transferring to a hot dish^ lined with a napkin. SARATOGA CHIPS. Marion Harland. Peel the potatoes, and proceed as directed in pre- ceding recipe when you have cut them into slices as thin as shavings. POTATO RIBBONS.. Mrs. Seeley's Cook Book, Peel tlie potatoes, then peel roimd and round very thinly. Let the ribbons lie in cold water for an hour. Drain and plunge in hot fat, using a frying basket. Drain off the fat on paper and serve hot. HASHED OREAMED POTATO CR0QUETT3. Mrs. John J. Toifey. Chop cold boiled potatoes very fine, make a rich cream sauce, add potatoes, stir well, season with salt and pepper, then the white of an egg, cool, form, roll in dried bread crumbs and egg. Fry in basket in hot lard. POTATO CROQUETTES. Mrs. Seeley's Cook Book. Add to the boiled and mashed |X)tatoe8 half their weight of butter, and seasoning of salt and pepper, a trifle of onion, minced fine, and two well beaten eggs. Form them in egg, ball, or cork shape ; dip them in the beaten yolk of eggs and then into bread crumbs. Cover them, and let them stand for an hour or so. Dip them again in the egg and bread crumbs, and fry in deep hot fat. Garnish with parsley and serve hot. Let them drain a moment before serving. 276 KIRMESS COOK BOOK. POGKBXS OF GOLD. Mrs. Seeley's Cook Book. Prepare the potatoes as for croqquettes in the re- ceipt given above. Scoop out the center of each cro- quette and fill in with this salpicon: Mince cooked chicken, not too fine, but rather in dice size. Heat it with butter and add cooked mushroom dice and cooked pickled tongue dice, with salt and pepper for a flavor- ing. Thicken this salpicon with the yolk of egg in which has been stirred a dash af sugar, a few drops of lemon juice, and of some aromatic wine

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