Potato Balls

Ingredients

• six good-sized potatoes
• a teaspoonful of salt
• six medium-sized anchovies
• half a teaspoonful of chopped parsley
• half a teaspoonful of French mustard
• half a teaspoonful of salt
• two salt-spoonfuls of white pepper
• half a saltspoonful of grated nutmeg
• two egg yolks
• half an ounce of butter

Method

1. 1

   Boil and steam potatoes until dry.

2. 2

   Mash and mix with anchovies, parsley, mustard, salt, pepper, nutmeg, egg yolks, and butter.

3. 3

   Shape into balls, breadcrumb, and fry until golden.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 189. The excerpt below is the record exactly as published.

potato balls. Venison, pork, mutton, lamb, and beef, may be cooked in the same way. Potato Balls. Peel six good-sized potatoes, and boil in water with a teaspoonful of salt. Wh?n nearly cooked, pour water off, and steam till quite dry, after which press them through a potato-masher into a pan ; add six medium- sized anchovies which have been cut in small pieces, half a teaspoonful of chopped parsley, half a teaspoonful of French mustard, half a teaspoonful of salt, two salt- spoonfuls of white pepper, half a saltspoonful of grated nutmeg, two egg yolks, and half an ounce of butter

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