Potato Croquets

Ingredients

• two pounds of peeled potatoes
• one ounce of butter
• the yolks of two eggs

Method

1. 1

   Boil two pounds of peeled potatoes in the usual way.

2. 2

   When cooked, rub them through a wire sieve into a stewpan; add one ounce of butter and the yolks of two eggs properly beaten.

3. 3

   Work this well together with a wooden spoon; then sprinkle a paste-board with flour; divide the purée in equal parts, roll these on the board to the shape of corks, dip them in egg, bread-crumb, and fry them in hot fat to a golden colour, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 159. The excerpt below is the record exactly as published.

POTATO CROQUETS. Boil two pounds of peeled potatoes in the usual way (see No. 708). When cooked, rub them through a wire sieve into (\ stewpan ; add one ounce of butter and the yolks of two eggs

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