Potato Border

Ingredients

• nine good-sized potatoes
• two tablespoonfuls of butter
• a generous half-cupful of boiling milk
• one generous tablespoonful of salt
• the yolks of two eggs
• a quarter of a teaspoonful of salt

Method

1. 1

   Pare, boil, and mash potatoes.

2. 2

   Add butter, boiling milk, salt, and beaten egg yolks, and beat until light.

3. 3

   Pack into a buttered border mould and let stand for eight minutes.

4. 4

   Beat egg whites to a froth with salt, cover potato with it, and brown in a moderate oven.

5. 5

   Fill center with heated meat or fish in sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 235. The excerpt below is the record exactly as published.

two table-spoonfuls of butter, and set back where the mixture will cook slowly for twenty minutes. Beat the yolks of four eggs with three table-spoonfuls of cream or milk ; stir these into the rice. Butter a border-mould thoroughly ; pack the rice into it. Let it stand for eight or ten minutes in a warm (not hot) place, and turn it out on a warm platter. The centre may be filled with any preparation of meat warmed in a sauce. This makes a very elegant and savory dish. Potato Border. Pare, boil, and mash nine good-sized potatoes ; add to them two table-spoonfuls of butter, a generous half-cup- ful of boiling milk, one generous table-spoonful of salt, and the yolks of two eggs, well beaten; and beat the mixture until very light. Butter a border mould thor- oughly. Pack the potato in it, and let it stand on the kitchen table for about eight minutes. Beat the whites of the eggs to a froth j add a quarter of a teaspoonf ul of sal

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