Potato Balls

Ingredients

• 2 tablespoonfuls of flour
• 2 ounces butter
• the yolks of 2 eggs
• the 2 whites beaten to a stiff froth
• some fresh grated bread crumbs

Method

1. 1

   Melt butter over the fire; as soon as it boils, add flour and stir until it forms a paste.

2. 2

   Remove from heat and add this paste with the yolks of 2 eggs to the potatoes.

3. 3

   Lastly, fold in the beaten egg whites.

4. 4

   Form this mixture into balls, sprinkle with bread crumbs, lay in a buttered pan, and bake in a hot oven until golden.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 311. The excerpt below is the record exactly as published.

tablespoonf uls of flour ; stir over the fire till it forms into a paste, then remove ; add this paste with the yolks of 2 eggs to the potatoes ; add lastly the 2 whites beaten to a stiff froth ; form this mixture into balls like an egg, sprinkle over some fresh grated bread crumbs, lay in a buttered pan, and bake to a fine golden color in a hot oven. Potato Shaying. — Peel and wash 6 large potatoes ; place in a machine (sold for that purpose), cut them into spirals, and put into water. Thirty minutes before serving take them from the water, drain, and dry in a towel, plunge into hot lard, and fry to a fine golden color ; remove with a skimmer, lay for a few minutes on blotting paper, besprinkle with salt, and serve on a hot dish, or use as a garnish around broiled or fried meat or fish. Potatoes h la Sarah Bernhardt.— Gut with a spiral machine 10 large raw potatoes into corkscrew shapes ; put them into cold water, drain and dry on a towel, plunge into hot lard, and fry to a fine golden color; remove and drain them on blotting paper, sprinkle over a little salt, and serve on a hot dish. Potatoes h la Princesse. — Peel and wash 6 large potatoes ; place them in a saucepan, cover with cold water, add Yt tablespoon- VEGETABLES. 466 f ul salt, and cook till done ; then drain and rub them through a sieve ; add 2 ounces butter, the yolks of 2 eggs, Yb teaspoonf ul nut- meg, Ys even teaspoonful salt, 2 ounces grated cheese, mix well to- gether ; form the mixture into small walnut-shaped balls, dip in beaten egg, roll in fresh grated bread crumbs, and lay into a but- tered pan ; bake in a hot oven to a fine golden color. Serve on a hot dish, or arrange them in clusters around roasted meat. FotatoeSy Santfid. — Peel and cut 6 medium-sized potatoes into quarters like cloves of garlic, and drop into cold water; 20 minutes before serving drain the potatoes and wipe dry with a clean towel. Place a deep frying pan with drippings or lard over the fire, sufficient to cover the potatoes ; when boiling hot, put in as many potatoes as will conveniently go into the pan, fry until done ; then remove and fry the remainder the same way. Lay the potatoes for a few minutes on blotting paper to absorb the grease, then place them with Y, ounce butter in a frying pan over the fire, and toss for a few minutes ; sprinkle over Yt teaspoonful salt, and serve. Potatoes iL PAnglaise. — Boil 6 large potatoes with the skin till done ; drain and free them from the skin ; sprinkle over 1 even teaspoonful salt ; lay them in a pan, pour over each potato a little melted butter, and bake in a hot oven to a fine golden color ; serve on a hot dish. Potatoes h la Wnrthfleth.— Boil and peel 8 medium-sized potatoes in 1 quart water with 1 tablespoonful salt until done ; drain and press the potatoes through a potato press or a sieve. Melt 2 ounces butter in a saucepan, add 2 tablespoonf uls fine-chopped onion, cook 5 minutes without browning ; add 1 gill of fine-chopped boiled ham, stir a few minutes ; then remove ; mix the potatoes with Yt even teaspoonful salt and the same of white pepper ; also with the yolks of 3 eggs ; set Ys pii^t of these potatoes aside ; add to the re- mainder the onion and ham, also Ys giU of boiling water with a little beef extract and 1 teaspoonful chopped parsley. Put the prepara- 466 VEGETABLES. tion into a buttered souffle dish ; add to the remaining Y, pint of potatoes the beaten whites of 3 eggs and 1 gill of cream ; spreftd it over the potatoes in pan, sprinkle over 2 tablespoonfuls fresh grated bread crambs ; drop over y, ounce melted butter, and bake to a fine golden color in a hot oven. Potatoes k la Tabati^re. — Prepare the potatoes as for cro- quettes and form them into round egg-sized balls. Melt 1 ounce butter, add 1 fine-chopped onion, 7^ bay leaf, 6 coarsely pounded peppers, cook 5 minutes without browning; add V^ tablespoonful flour, stir and cook 2 minutes ; add y^ V^^^ white broth, Y, cTen teaspoon- f ul salt, cook 5 minutes ; strain into a small saucepan ; add 2 table- spoonfuls fine-cut boiled beef tongue, 1 gill of fine-cut mushrooms, 1 gill of fine-cut cooked chicken meat, Ys tablespoonful lemon jnioe mixed with the yolk of 1 egg ; stir a few minutes over the fire, then set aside to cool. Scoop out the centers from the potato balls

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