Potato Fritters

Ingredients

• three ounces of potato flour
• a pint of milk
• sugar
• two yolks of egg
• bread-crumb
• boiling lard
• a few drops of orange-flower water
• powdered sugar

Method

1. 1

   Stir potato flour into warm milk for a quarter of an hour; flavor with pounded macaroons, sugar, and orange-flower water.

2. 2

   Boil and add egg yolks, stirring until a thick batter forms.

3. 3

   When cold, roll into small balls, coat with egg and bread crumbs, and fry in boiling lard.

4. 4

   Sprinkle with powdered sugar and serve.

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 73. The excerpt below is the record exactly as published.

Potato fritters. : Stir three ounces of potato flour into a pint of milk, warm for a quarter of an hour; flavour with pounded macaroons, sugar, and a few drops of orange-flower water ; boil and add two yolks of egg, stir with a wooden spoon until a thick batter, pour into a dish, when cold, roll into small balls, egg and bread-crumb them, and fry in boiling lard. Sprinkle with vowdered sugar, and serve. THE 366 BILLS OF FARE. 181 JUNE 29. Pôtage consommé aux œufs pochés. Clear soup with poached eggs. Saumon à la hollandaise. Salmon, Hollandaise sauce. Côte de bœuf garnie d’aubergines Ribs of beef with stuffed egg plant. farcies. Pintade rôtie. Roast guinea-fowl. Petits pois à l’anglaise. Green peas à l'anglaise, Compote d’abricots à la Breteuil. Broiled apricots à la Breteuil. Clear soup. Take four pounds of gravy-meat, a fowl, and two knuckles of veal ; place them in a stockpot and fill it up with stock ; cook over a moderate firé, skim, and each time the soup boils up, pour in half a tumblerful of cold water; flavour with salt, carrots, turnips, onions, and three heads of cloves. When the meat is quite done, pass the soup through a fine tammy or cloth, and serve very hot. Hand poached eggs in a separate dish. Fillets of beef with poivrade sauce. Cook your fillets in a saucepan with fresh butter; when cooked, dish up, cover with poivrade sauce, and serve. Broiled apricots à la Breteuil. Cut the apricots into halves, remove the stones, sprinkle with candied sugar, and broil them on the gridiron over hot cinders; when done, place in a glass dish. Pound some apricots, raspberries, and sugar together, boil, and pour over the broiled fruit. Serve very hot. 182 THE 366 BILIS OF FARE. A JUNE 30. MENU EN MAIGRE. BILL OF FARE FOR FAST DAY. Potage maigre au racines, Vegetable soup for fast day. Carpe à la normande, Carp à la normande, Mariande de choux-fleurs, Cauliflower fritters. Anguille à la broche, Roast eel. Macaroni au gratin, Maccaroni cheese, Gâteau d'amandes. Almond cake, Vegetable soup for fast day. Take four ounces of carrots, half an ounce of turnips, half an ounce of leeks, two ounces of onions, one ounce of celery, salt and pepper; eut up the vegetables into thin strips and warm in three quarters of a pound of butter; when a good colour add four pints of liquor, in which haricot beans have been boïled, and the same quantity of lentil liquor ; simmer for four hours. Cut half a pound of bread-crust into small strips, put them in the soup-tureen, and pour the soup over them. Roast eel. Skin a large eel, lard it finely, and soak for three hours in equal quantities of vinegar and stock, season with salt, pepper, and chopped mixed herbs. Wrap up the eel in a sheet of buttered paper, and roast before a slow fire ; baste with hot white wine and boiling lard; just before taking off the spit remove the paper so that the eel may brown. Dish up, cover with Italian sauce, and garnish with sippets of fried bread. FT THE 366 BILLS OF FARE. 183 JUPE Pot-au-feu. Pot-au-feu, or uncleared stock, Bœuf bouilli garni d'oignons glacés. Boïled beef and glazed onions. Cervelles à la provençale. Calfs brains à la provençale. Poularde rôtie. Roast pullet. Haricots verts à la maître d'hôtel. French beans à la maître d’hôtel. Œufs aux pistaches. Eggs with pistachio nuts. Pot-au-feu, or uncleared stock. Prepare the same as stock (see 26th of March), but serve with all the vegetables ; do not skim the soup; and two hours before serving add a white cabbage cut into quarters. Calfs brains à la provençale. Wash and blanch the brains, boil in stock, add three table- spoonsful of olive oil, a tumblerful of white wine, salt, pepper, lemon-juice, chopped parsley, chervil leaves, and a head of garlic, the three latter must be previously blanched; when done remove the brains, reduce the sauce, and pour over them. Another way of serving this dish is to sprinkle it with bread- crumbs, and brown in the oven, or to cover the brains with piquante sauce. Eggs with pistachio nuts. Take à little fine white flour, stir for a few minutes into cream, flavour with grated lemon peel, sugar, and pounded pistachio nuts; add six fresh eggs, stir over the fire for five minutes, pour into a plated dish, and bake in a slow oven ; con- tinue stirring until the eggs are cooked, sprinkle with powdered sugar

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