Potato Cassolettes

Ingredients

• two pounds of potatoes
• the yolks of five eggs
• a little grated mace
• a little salt
• an ounce butter

Method

1. 1

   Peel and cook the potatoes, then stir in the yolks, mace, and salt over the fire for five minutes.

2. 2

   Pass through a sieve, shape into cylinders, egg and breadcrumb each, and fry until golden.

3. 3

   Scoop out the interior and fill with ragout before baking.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 193. The excerpt below is the record exactly as published.

an ounce butter, and a table-spoonful of Madeira) and let the sauce simmer for ten minutes to extract the flavour of the truffles. When ready, pour it over the slices and serve. 3. — Broil the fillets (which should be cut from the under- cut of a sirloin, larded with bacon, and anSovy c^/eam!' "'"' marinaded all day) oyer a bright fire, and serve them round a chaplet of mashed potato, in the centre of which you may place a 'puree of spinach, or a bunch of water-cress. For the sauce (which should go round very hot, in a boat) take six anchovies from the tin, wipe them dry, free them from the oil, and pass them through the sieve : add the pulp to about half a pint of good veloute (page 99) heat it up, and as you serve, enrich the sauce with a ladle- ful of good cream. 4. — Make your cassolettes as follows : — peel two pounds of potatoes, cook them as usual ; when Potato caeea with done, stir into them the yolks of five ragout, Fiuanciere , , , . , , , . , fashion. ©ggs, add a little grated mace, a little salt

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