Potato Duchess

Ingredients

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

Method

1. 1

   Boil pared potatoes, drain, mash through a potato ricer, and set on the edge of the stove.

2. 2

   Add the butter, the cream, the beaten yolk, salt to taste, and mix well.

3. 3

   Put into a pastry bag with a star tube, and press out on an oiled pan in large rose shapes; or lay on a board, and form into diamond or leaf shapes.

4. 4

   Brush over with cream or milk, and bake in a quick oven.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 101. The excerpt below is the record exactly as published.

POTATO DUCHESS 4 cups hot mashed potatoes Salt I egg yolk I tablespoon vegetable butter Thin cream Boil pared potatoes, drain, mash through a potato ricer, and set on the edge of the stove. Add the butter, the cream, the beaten yolk, salt to taste, and mix well. Put into a pastry bag with a star tube, and press out on an oiled pan in large rose shapes; or lay on a board, and form into diamond or leaf shapes. Brush over with cream or milk, and bake in a quick oven. POTATO EN SURPRISE Put the above potato mixture into a pastry bag, and make round potato borders on an oiled baking sheet, leaving a hollow in the center. Fill this cavity with nicely seasoned green peas or spinach. Cover with the potato, brush over with cream, and bake the same as the preceding. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 175 SCIENCE of FOOD ancf COOKERY MASHED POTATO CAKES Use the same ingredients as for duchess potato. Shape into patties, or round cakes, about ?4 of an inch thick. Lay in an oiled baking pan, and brown lightly in a quick oven ; or brown in a slightly oiled skillet. ROASTED POTATOES Steam or boil pared raw potatoes until they are about half cooked ; then drain, and place in an oiled baking pan. Sprinkle with salt, then with flour, brush over each potato with an oiled brush, and bake to a nice brown. BAKED POTATOES Wash and scrub medium sized potatoes until nearly white. Lay on the grate or in a baking pan in a medium oven, and bake until they feel soft when pressed between thumb and fingers. If baked potatoes must be kept for a time after baking, puncture with a fork, to let the steam escape, and wrap in a cloth, or cover with another pan and leave in the open oven until needed. Otherwise they tend to get soggy. STUFFED BAKED POTATOES Prepare and bake the potatoes the same as above. Cut off a slice from one side, lengthwise, and scoop out the potato. Mash through a ricer, and season with rich cream, or with milk and vegetable butter. Salt, and beat until light and very white. Fill the skins rounding full, but do not smooth down on the top. Brush with cream or milk, and brown lightly in a good oven. Serve immediately. SCALLOPED POTATOES Slice pared raw potatoes thin. Put a layer of the sliced po- tatoes into an oiled baking pan, and sprinkle with salt and flour. Repeat the process until the pan is about three fourths full. Pour over the potatoes enough milk to cover them. Put small bits of vegetable butter on top, and bake until thoroughly done. SAVORY POTATOES Add finely chopped onion and parsley to each layer of the foregoing scalloped potatoes, and bake the same as the above 176 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD ancC COOKERY recipe. Water may be used in place of the milk, if desired, a little more of the butter being required than when milk is used. POTATO AU GRATIN Chop or dice cold boiled potatoes. Add enough rich cream sauce to season nicely. Pour into an oiled baking pan, rub a slice of bread through a colander or strainer over the top, and press the crumbs down with a spoon, so they become moistened, Sprinkle with small bits of vegetable butter, and bake to a light brown color. CREAMED POTATOES Put 2 cups milk into an oiled baking pan, and heat over the stove until it reaches the boiling point. Add i tablespoon vegetable butter

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