Potato Duchess

Ingredients

• 4 cups hot mashed potatoes
• Salt
• 1 egg yolk
• 1 tablespoon vegetable butter
• Thin cream

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 100. The excerpt below is the record exactly as published.

tablespoon vegetable butter and i tablespoon flour. Add a little of the onion broth, and stir smooth. Add more of the liquid, and pour over the onions. Let simmer for 10 minutes, and serve. ONIONS IN CREAM Add rich cream or cream sauce to either of the above recipes, shake together, reheat, and serve. BOILED CABBAGE Trim a small cabbage, cut into halves, remove the stem, and separate the leaves, dropping them into boiling salted water. Let cook gently with cover off, until done; then drain. Put a little cream and vegetable butter into a saucepan, add the cabbage, re- heat well, and serve. STEWED CABBAGE Shred crisp cabbage, add boiling water, bring quickly to the boiling point, then drain. Return to the saucepan, add a little vegetable butter and salt to season, and let cook slowly until tender, having the cover drawn a little to one side while cooking. CABBAGE IN CREAM Add a little rich cream or cream sauce to the stewed cabbage, reheat, salt to taste, and serve. SCALLOPED CABBAGE Cut the above boiled cabbage crosswise and lengthwise on a board, into i-inch squares. Add rich cream sauce to season, and put into an oiled baking pan. Rub a slice of bread through a colander or strainer over the cooked cabbage, and press down with a spoon to moisten the crumbs. Place small pieces of vegetable butter over the top, and brown lightly in the oven. BRUSSELS SPROUTS Trim very carefully, so as to leave only the hard part of the sprout. Place in boiling salted water, leaving the cover off, and cook until tender. Drain, and season with a little rich cream or vegetable butter. 174 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD W COOKERY SMOTHERED CUCUMBERS » Pare medium sized cucumbers, and slice into hot cream sauce. Cover, let simmer until they are tender, and serve. CUCUMBERS WITH EGG SAUCE Add sliced or chopped hard-boiled egg to the above smothered cucumbers, shake together, and serve. MASHED POTATOES Wash the potatoes, and pare thin, removing all specks with the point of a knife. Add boiling water, and let boil slowly until thoroughly done, and drain; or cook in a steamer. Shake for a few moments over the open flame. Force through a potato ricer, or mash with a potato masher. Add salt, and a little vegetable butter and a little -hot milk, or rich cream, and beat until light. Serve immediately. WARMED MASHED POTATOES Heat a lightly oiled skillet. Add the cold mashed potatoes, heat gradually on a slow fire, turning with a spatula now and then, and when warmed through and slightly browned, serve at once. POTATO DUCHESS 4 cups hot mashed potatoes Salt I egg yolk I tablespoon vegetable butter Thin cream

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