Potato Balls in Cream

Ingredients

• i pint of balls
• i c Medium White Sauce

Method

1. 1

   Cut potatoes into balls, cook in boiling salted water, then drain.

2. 2

   Add to Medium White Sauce and serve immediately.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 126. The excerpt below is the record exactly as published.

POTATO BALLS IN CREAM HOT SLAW PRUNE PIE Split Pea Soup . , , , , , Wash y2 pint split peas, cover with cold water and soak overnight. In the morning drain, add i quart stock and 1 pint water, or i>< quarts water, a bit of bay leaf, sprig of thyme, 3^ t salt, and a dash of pepper. Simmer about 2 h or until the peas are tender ; then press through a sieve. Melt I T butter, add i T flour, then add gradually the soup and stir until boiling. Add i small onion grated, and just before serving i T chopped parsley. Braized Liver with Vegetables Dice I carrot, i turnip, I onion and i stalk of celery, 228 LESSONS IN COOKING and arrange in the bottom of a baking pan. In a calf's liver make 2 incisions about 3 inches apart, in which insert strips of bacon or salt pork, and place the liver in the baking pan on the bed of vegetables. Add 2 c stock or hot water, bit of parsley and bay leaf, and 2 cloves. Cover and bake in a moderate oven for 2 h or until tender. Re- move to a hot platter, placing the vegetables around it, and make a gravy in the pan, using i T butter, i T flour, and I c of liquid from the meat, adding hot water if there is not enough for that quantity. Potato Balls in Cream With a French vegetable cutter cut i pint of balls, reserv- ing for future use scraps of potato left. Cook in boiling salted water, then drain, add i c Medium White Sauce

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