Potato Balls

Ingredients

• 3 large potatoes
• 1/2 ounce butter
• 1/2 cup cream
• the yolks of 2 eggs
• the beaten white of 1

Method

1. 1

   Bake potatoes, cut in half, and rub through a sieve.

2. 2

   Place in a saucepan with butter and cream; season with salt, pepper, and nutmeg; stir until mixture ceases to adhere to the spoon.

3. 3

   Remove, add yolks and beaten white, mold into small balls, and drop into boiling salted water; boil for 5 minutes.

4. 4

   Remove with a skimmer, lay in the tureen, and pour soup over it.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 32. The excerpt below is the record exactly as published.

potato balls described below. Potato Balls. — Bake 3 large potatoes, cut them in half and rub through a sieve ; then place the potatoes in a saucepan with Yg ounce butter, and Ys <^up ^^^ cream ; season with salt, pepper, and nutmeg ; stir over the fire till the mixture ceases to adhere to the spoon; then remove it; add the yolks of 2 eggs and the beaten white of 1 ; mold them into small balls like marbles, and drop into boiling salted water ; boil 5 minutes ; remove the potato balls with a skimmer, lay them in the tureen, and pour the soup over it. Potage il la Cr6me d'Orge & la Pnr6e de Tolaille.— Place a saucepan with Ys cup of barley over the fire ; add 1 quart white bouillon and cook till soft; then press it through a sieve. Se- move the meat from a young roasted chicken ; pound the meat very fine and add it to the barley ; chop the chicken bones into pieces, and put the bones with the remnants in a saucepan over the fire ; cover with white bouillon ; as soon as it boils, add 1 leek, 1 onion, and a bouquet; cook 1 hour ; then strain ; add 3 pints of this broth to the chicken and barley, and boil 10 minutes ; then strain through a sieve into a clean saucepan ; return the soup to the fire ; melt Yt tablespoonful butter, add Yi tablespoonful flour, stir for few min- utes; add it to the soup and boil 10 minutes, removing all the scum ; mix the yolks of 2 eggs with Y» cup cream, add it to the soup ; if necessary add little salt The soup should not boil after the eggs are added. Potage k la Pur^e de Tolaille d. la Beine.— Take a well- cleaned plump chicken weighing 3 pounds ; rub Y« tablespoonful salt in and over it ; put 2 thin slices of larding pork over the breast ; roll the chicken in buttered paper ; place it with few thin slices of 46 SOUPS, Bra. larding pork in a roasting pan, adding 1 cup of boiling water ; roast and baste till done, which will take about 1 hour. At the same time place a saucepan with a shank of yeal (about 3 pounds) over the fire ; add the giblets, neck, and the well-cleaned feet of the chicken, cover with cold water ; as soon as it boils add 1 large white onion, 1 leek, a bouquet, and Y^ tablespoonf ul salt ; cover and boil slowly. As soon as the chicken is done take it out of the oven ; free it from the paper ; remove the meat from the breast ; chop the remaining chicken into pieces ; add it to the soup and boil 1 hour. Chop and pound the breast as fine as possible, adding gradually Vt cup cream ; place it on ice ; 20 minutes before serving strain the poup through a nap- kin, return the bouillon to the kettle and place it over the fire. Melt 1 ounce butter

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