Potato Croquettes

Ingredients

• 1 pint hot mashed potato
• 1 teaspoon salt
• A teaspoon pepper
• 1 teaspoon onion juice
• 1 tablespoon butter
• 1 tablespoon chopped parsley
• yolks 2 beaten eggs

Method

1. 1

   Stir over fire until mixture leaves sides of saucepan.

2. 2

   When cool, shape into croquettes, dip in beaten egg, roll in crumbs, and fry brown in hot fat.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 76. The excerpt below is the record exactly as published.

Potato Croquettes. — Mix together 1 pint hot mashed potato, 1 teaspoon salt, A tea¬ spoon pepper, 1 teaspoon onion juice, 1 table¬ spoon butter, 1 tablespoon chopped parsley, yolks 2 beaten eggs. Stir over fire till mixture leaves sides of saucepan. When cool, shape into croquettes, dip each in beaten egg, roll in crumbs, and fry brown in deep kettle of smoking-hot fat. Potato Puff. — Press boiled potatoes through vegetable press. For each cupful add 1 tablespoon of butter, A cup milk or cream, 1 egg, yolk and white beaten sepa¬ rately. Season with salt and pepper. Mix thoroughly, fold in beaten whites last. Bake in 1 dish, or individual dishes, long enough to cook the egg, and serve at once. Scalloped Potatoes. — Butter a baking- dish, pare potatoes and slice thin, put in dish a layer of potatoes and sprinkle with salt, pepper and a little butter; then another layer of 'potatoes, etc., until dish is nearly full. Then fill with milk or cream. Bake 1 A. hours. Stewed Squash. — Pare small squash, re¬ move seeds, boil in salted water till tender. Drain, mash, season, and stir over slow fire till quite dry. Add butter and seasoning to taste. ROYAL BAKING POWDER IS ABSOLUTELY PURE THE ROYAL BAKER AND PASTRY COOK 41 Lyonnaise Potatoes.s-Heat 1 tablespoon butter

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