Potato Balls

Ingredients

• twelve fine potatoes
• a little nut oil
• a little salt
• pepper
• chopped eschalots
• chopped parsley
• grated nutmeg
• the yolks of six eggs
• two whole eggs

Method

1. 1

   Roast potatoes, take out the interior and form into balls.

2. 2

   Mix with nut oil, seasonings, and egg yolks.

3. 3

   Form into balls, bread-crumb them, and fry in hot oil until light brown.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 87. The excerpt below is the record exactly as published.

potato balls. Horse-radish Sauce. Mix a teaspoonful of mustard, two tablespoonfuls of well- whipped cream, and one of wine vinegar ; add a little salt, a tablespoonful of grated horseradish, and a teaspoonful of brown sugar. Mix all together, and serve in a sauce-tureen. It should be made at least an hour before serving. Use white stock in place of cream, as the latter is not orthodox kosher with meat. Petuchei Adomo Agulim. (Potato Balls.) Roast twelve fine potatoes ; when done, take out the interior, which form into a ball ; when cold put them into a mortar, with a little nut oil ; pound them well together, season with a little salt, pepper, chopped eschalots, chopped parsley, and grated 203 BANQUETS OF THE NATIONS nutmeg ; mix them with the yolks of six and two whole eggs ; then form them into balls about the size and shape of a small egg ; bread-crumb them twice over, and fry to a light brown colour in a stewpan of hot oil. Bossor-ouf-Entil. (Ragout of Duck.) Half roast a duck, and divide it into joints or neatly cut pieces ; put it into a stewpan, with a pint and a half of broth or water, with any trimmings of meat, a large onion stuck with cloves, allspice and black pepper, and the rind of a lemon cut very thin. Bring the con- tents of the pan to the boil and skim it clean, then let it simmer gently, with the lid closed, for an hour and a half. Take out the pieces of duck, and strain the gravy. Put two ounces of a good beef dripping into a small stewpan, and sufficient flour to make it rather a stiff paste, and then stir in the gravy gradually. Let it boil up ; then add the juice of half a lemon, a glass of wine, and a little salt. Put the duck in a dish and pour the gravy over it, and dish up. Serve with mashed potatoes. Petuchei Perurim. (Potato Fritters.) Mix one teacupful of grated boiled salt tongue, one breakfastcupful of mashed potatoes, and one tablespoon- ful of finely-pounded bread crumbs, and a little white pepper, grated nutmeg

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