Potato Croquettes

Ingredients

• two cups hot mashed potato
• two tablespoons butter
• one teaspoon salt
• one fourth teaspoon paprika
• few grains of cayenne
• celery salt
• two teasj^oons chopped parsley
• few drops onion juice
• two Qgg yolks

Method

1. 1

   Mix mashed potato, butter, salt, paprika, cayenne, celery salt, parsley, and onion juice.

2. 2

   Beat well, add egg yolks, form into croquettes, dip in flour, egg, and crumbs; fry in deep fat, and drain on brown paper.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 61. The excerpt below is the record exactly as published.

Potato Croquettes Mix two cups hot mashed potato, two tablespoons but- ter, one teaspoon salt, one fourth teaspoon paprika, few grains of cayenne and celery salt, two teasj^oons chopped ENTREES * 153 parsley, few drops onion juice. Beat well; add two Qgg yolks; form into croquettes; dip in flour, Qgg^ and crumbs; fry in deep fat; drain on brown paper and serve. These croquettes may be formed into the shape of a ball, then shaped like a cup, and filled with any creamed mix- ture; cover the top of cup with mashed potato. Dip in crumbs, Qgg and crumbs, fry in deep fat. These are known as Surprise Croquettes. Stuffed Peppers Cut the tops from eight red or green peppers; remove seeds; cover with boiling water; leave standing five min- utes. Fill with any of the following stuffings. Cover with buttered bread crumbs, arrange in baking dish, and bake one half hour. Tomato Stuffing for Peppers Mix one cup tomato pulp drained from juice, one half cup bread crumbs, and one cup stock ; add two tablespoons flour and two tablespoons butter

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