Potato Boulettes

Ingredients

• another raw yolk added
• Roll in flour till they have taken a good coating
• fry them in very hot lard

Method

1. 1

   Make potato balls from croquette mixture, roll in flour, and fry in hot lard for a minute or two until golden.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 271. The excerpt below is the record exactly as published.

Potato boulettes. Boiled ham aud tongue (left for cold, say, 15 cents.) SAA' FRANCISCO HOTEL GAZETTE'S 124 Roast beef (rip ends only, 3 lbs. 24 cents.) Spring lamb (fore quarter, 6 lbs, 70 cents,) Veal cutlets, a la Milanaise (8 orders, I lb and trimmings, 20 cents.) Vinaigrette of brains, Provencale (7 orders, brains with trimmings, 25 cents,) ^ Marrowfat peas 20, beets in sauce 6, rice 4, string beans 2, tomatoes 15, pota- toes 14 (61 cents,) Boiled plum pudding, sauce sabayon (No. 901, with sauce 38 cents.) Rhubarb pie (2 small garden, 15 cents.) Peach ice cream (No. 217; Cal. peaches in syrup, i can 25, 3 pts cream, etc., 75 cents.) ^ Cakes, fruit and white (charged pre- vious meals.) Summer apples, nuts, raisins, cheese, 40 cents.) Milk, buttermilk, 2 gallons 24, cream I qt 20, (44 cents.) Butter 10, bread 6, coffee, tea, 12 (28 cents.) Total $5 50; 32 persons, 17 cents a plate. 896— Consomme With Quenelles. Clear soup like No. 139 with yellow egg balls in the plates. One way ot mak- ing egg balls for such purposes may be found at No. 797. Another sort is made as follows: Put into a small sauce- pan a heaping tablespoon of flour, and about the same weight of butter, and stir them over the fire as if to make butter sauce, instead of a full cup of water or broth, which this amount of flour would thicken, pour in only half a cup, stir up, and you have a stiff butter paste. Add the yolks of 4 eggs, one after the other, stirrmg over the fire until they are cooked in the mixture. Season with salt, if not enough in the butter, cayenne and nutmeg. Make in balls when cool, size of i^rapes, poach them in water, drop 4 or 5 in each plate of consomme when served . Another way is to pound 4 hard boiled yolks with an equal amount of butter, add all the dry flour needed to make dough of it, make in balls and boU. 897— Red Snapper a la Joinville. Remove the rough skin of this ^h with the point of a sharp knife or by dip- ping in boiling water, but it need not be split open. Brush over with egg, sift cracker meal upon it, take up and place in baking pan with oil or lard and bake light brown, basting once. Make white sauce (veioute) with flsh liquor or oyster liquor and a small portion of white wine. Add to it oysters, crayfish, button mush- rooms, very small onions, shrimps and scallops, or such substitutes as may be available to make a good matelotte sauce with wme, salt and cayenne. Serve por- tions of the fish with j^lenty of the mate- lotte poured over, and potatoes in some special form in the same plate. Can be served whole for a party as well with the matelotte poured around, sliced lemons on the fish and potato boulettes or Par- isienne stacked in groups at ends and sides. Joinville is the title of a French prmce 898— Potato Boulattes. Potato balls, made of potato croquette mixture with another raw yolk added to make it moist. Roll in flour till they have taken a ^ood coating

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