Potato Croquettes

Ingredients

• some yellow potatoes
• salt
• butter
• yolks of egg
• hot lard

Method

1. 1

   Boil potatoes in salted water, then dry in the oven.

2. 2

   Pass through a tammy, mix with yolks and butter, shape into croquettes, bread-crumb, and fry until golden.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 116. The excerpt below is the record exactly as published.

Potato croquettes. Pommes au riz. Stewed apples and rice. Fried salt cod. Soak and boil a piece of salt cod, break it into small pieces, egg and bread-crumb them, repeat this, and fry until a good colour. Serve, garnished with fried parsley. Stewed roe for fast day. Simmer a small carp cut into pieces, in a saucepan with a little butter and sliced onions—be careful it does not burn— moisten with vegetable gravy for fast day (see 20th of Septem- ber), add a lump of butter, a bouquet of mixed herbs, a head of garlic, two heads of cloves, salt and pepper, leave on the fire for an hour ; pass the liquor through a tammy, cook the roe in it for a quarter of an hour, after which dish it up; re- duce the sauce, thicken it with yolks of egg and cream, flavour with lemon juice, and pour over the roe. Potato croquettes. Boil some yellow potatoes in salt and water; when three quarters done, place them in the oven or in hot cinders until cooked ; pass them through a tammy, and add some yolks of egg and butter to them ; roll into small long-shaped croquettes, egg and bread-crumb them, fry in hot lard

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