Potato Croquettes and Quenelles

Ingredients

• eight medium-sized mealy potatoes
• an ounce of fresh butter
• three raw egg yolks
• half a pinch of salt
• half a pinch of pepper
• the third of a pinch of nutmeg

Method

1. 1

   Cook potatoes, drain, pound with butter, add egg yolks, season, shape into parts, dip in beaten egg, roll in breadcrumbs, fry until golden, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 245. The excerpt below is the record exactly as published.

half a pinch of salt. Place the sautoire in the oven; cook for twenty minutes, and serve on a hot dish with a folded napkin. 987. Potatoes a PAnglaise a Cru, — Wash well six medium-sized, sound potatoes; cut them into quarters, pare them neatly, clove-garlic- shaped; wash again, drain, and place them in a saucepan. Cover with water, throw in a heavy pinch of salt, put the lid on, and cook for twenty minutes. Drain, and put them in a saucepan, with an ounce of butter, a pinch of chopped parsley, heat slowly for five minutes, toss gently, and serve. 988. Potatoes a PAnglaise. — Wash well six good-sized potatoes; boil them in salted water for forty-five minutes; peel, and cut them each into quarters. Melt an ounce of butter in a saucepan; add the sliced potatoes, half a pinch of salt, and the third of a pinch of pepper. Cook them on a very slow fire for five minutes, tossing them well, and serve on a very hot dish, sprinkling a little chopped parsley over them. 989. Potatoes, with Bacon. — Cut one ounce of bacon or pork into small pieces; put them in a saucepan, with half an ounce of butter; cook for five minutes; add a spoonful of flour; stir, and brown well for four minutes. Moisten with a pint of white broth (No. 99), and cook for five minutes longer. Put in eight well-peeled, washed, and sliced raw pota- toes; season with half a pinch of pepper and the third of a pinch of nut- meg; lay the lid on, and cook for twenty-five minutes. Then skim off the fat, and serve in a hot, deep dish. 990. Potatoes a Pltalienne. — Boil eight medium-sized potatoes in boiling water, as for No. 982 ; peel, put them in a saucepan, and mash them. Add a piece of butter of one ounce, and a piece of fresh bread the size of a French roll, suppressing the crust, and soaking it in milk. Add two more tablespoonfuls of milk, in order to form a pliable paste, three fresh egg yolks, and the whites of the three beaten to a froth ; season with half a pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Mix well together, and pile it high on a baking-dish ; pour over it a little melted butter; sprinkle a little Parmesan cheese over; place it in the oven, and after ten minutes, when of a good golden color, serve. 991. Potatoes a la Lyonnaise. — Cut eight potatoes, boiled, as for No. 982, into round slices ; lay them in a frying-pan with an ounce and a half of butter, and the round slices of a previously fried onion, and season with half a pinch each of salt and pepper. Cook well together for six minutes, until well browned ; toss them well, and serve with a pinch of chopped parsley sprinkled over the whole. 992. Stnffed Potatoes. —Wash and peel about six large potatoes ; cut them, lengthwise, in two, and scoop out the centres carefully with a knife or spoon. Fill the cavities with a sausage forcemeat (No. 220), letting it bulge out a little on the top ; butter a baking-pan, arrange the potatoes on it, and cook in a slow oven for half an hour, or until nicely browned, then serve* 304 THE TABLE. 993. Fried Potatoes. — Peel and wash six large potatoes, cut them up into fine slices, a quarter of an inch in thickness ; plunge them into very hot, clarified beef suet or fat, and cook slowly. When they are soft, lift them out with a skimmer (it generally takes ten minutes to cook them) ; heat the fat again to boiling-point, and put the potatoes back. Smooth them down with a skimmer, and after two minutes they will swell up considerably ; lift them out with the skimmer, drain, sprinkle a pinch of salt over, and serve on a hot dish with a folded napkin. These potatoes answer for garnishing chops and other meats. 994. Potatoes Sautees ail Beurre.— Peel and clean eighteen small, round, raw potatoes, new ones if possible ; place two ounces of butter in a saucepan ; place it on a hot fire, adding the potatoes ; cook them until they are a golden color, which will take fifteen minutes, then drain. Sprinkle over them a pinch of table-salt, and arrange them on a dish without any further seasoning than a little chopped parsley ; then serve. 995. Potatoes Sautees. — Take eight good-sized boiled and peeled potatoes (No. 982); cut them in slices a quarter of an inch in thickness; place them in a frying-pan with an ounce and a half of good butter. Season with a pinch of salt and half a pinch of pepper ; toss well for eight minutes, dress on a very hot dish, and serve with a little parsley sprinkled over. 996. Potato Balls. — Peel, clean neatly, and boil in salted water for thirty miuutes, eight good--sized, sound, round, yellow potatoes ; drain and return them to the same pan, and mash them well, adding two egg yolks, and the whites beaten to a froth, three tablespoonfuls of cream, a teaspoonful of chopped parsley, very little chives, half a pinch of salt, and the third of a pinch of nutmeg. Mix well together for two minutes, and dip about half a tablespoonful at a time into frying batter (No. 1185). Slide them into very hot fat, and leave them in for three minutes ; this swells them, and forms them into a species of fritters. Place in a very hot dish with a folded napkin, and serve. 997. Potato Croquettes and Quenelles. — Peel, wash, and drain nicely eight medium-sized mealy potatoes ; cut them in quarters, put them in a saucepan, cover them with water, add a pinch of salt, cook for thirty min- utes, and drain. Lay them in a mortar with an ounce of fresh butter, pound them well, and add three raw egg yolks. Season with half a pinch each of salt and pepper and the third of a pinch of nutmeg

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