Pommes de Terre d la Bignon

Ingredients

• 12 small round potatoes
• 1 lb. raw mutton
• 2 oz. fat pork
• 1 yolk of egg
• 14 oz. butter
• salt
• pepper
• nutmeg

Method

1. 1

   Cut up the mutton and pork into small pieces, season with pepper, salt, and grated nutmeg.

2. 2

   Chop until very fine, or pass twice through a mincing machine, and mix with the yolk of an egg.

3. 3

   Choose the potatoes of even size, wash them well, and peel thinly.

4. 4

   Scoop out part of the inside by means of a vegetable scoop, leaving the bottom uncut.

5. 5

   Blanch them in boiling water for two minutes, drain and fill well with the above described sausage-meat, and close the openings with a piece of potato.

6. 6

   Melt the butter in a saute-pan; when hot, lay in the stuffed potatoes, and bake in the oven for twenty minutes.

7. 7

   Baste well with the butter, dish up, sprinkle with a little finely-chopped parsley, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 396. The excerpt below is the record exactly as published.

ornmes de Terre d la Bignon. — 12 small round potatoes, | lb. raw mutton, 2 oz. fat pork, 1 yolk of egg, 14 oz. butter, salt, pepper, nutmeg

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