Potato Croquettes

Ingredients

• Two pounds of Potatoes
• One ounce of Butter
• One tablespoonful of Milk
• Three Eggs
• A teaspoonful of chopped Parsley
• Pepper
• Salt
• Bread-crumbs

Method

1. 1

   Rub two pounds of cold potatoes, or potatoes cooked on purpose, through a sieve on to a plate; put the milk and butter into a stewpan, and when hot, stir in the sifted potatoes.

2. 2

   Take the stewpan off the fire and break the yolks of two eggs into the potatoes, stir in the chopped parsley, pepper, and salt, and cook it again to bind the mixture.

3. 3

   When quite cold, shape this mixture into balls or croquettes, egg and bread-crumb, and fry in boiling fat.

4. 4

   Serve with fried parsley.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 52. The excerpt below is the record exactly as published.

Potato Croquettes. Ingredients. Two pounds of Potatoes, One ounce of Butter. One tablespoonful of Milk.* Three Eggs. A teaspoonful of chopped Parsley, Bread-crumbs. Pepper and Salt

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