vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Croquettes
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 57. The excerpt below is the record exactly as published.
POTATO CROQUETTES Cook quickly in salted water two lb. of peeled and quartered potatoes. As soon as they seem soft to the finger, drain them, place them in the front of the oven for a few minutes in order to dry them, and then tilt them into a sieve lying on a cloth, and press them through the former without rubbing. Place the purée in a sautépan; season with salt, pepper, and nutmeg; add one oz. of butter, and dry; 7.e., stir over a brisk fire until the purée becomes a consistent paste. Take off the fire, complete with the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.