Potato Omelet

Ingredients

• nine potatoes of medium size
• three tablespoonfuls of butter
• one level tablespoonful of salt
• one-third of a teaspoonful of pepper
• half a cupful of hot milk

Method

1. 1

   Boil and mash the potatoes.

2. 2

   Mix with salt, pepper, and butter, then add hot milk.

3. 3

   Cook in a frying pan until browned, fold, and serve.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 261. The excerpt below is the record exactly as published.

Potato Omelet This requires nine potatoes of medium size, three table- spoonfuls of butter, one level table-spoonful of salt, one- third of a teaspoonful of pepper, and half a cupful of hot milk. After paring the potatoes, cover them with boiling water, and cook for half an hour ; then drain off all the water, and mash the potatoes until fine and light. Add the salt and pepper, and two table-spoonfuls of the butter, and after mixing well, gradually add the hot milk, beat- ing all the while. The mixture should be very light. Put the remaining table-spoonful of butter on the stove in a large frying-pan ; and when it gets hot, and before it has become browned, turn the potato into the pan, spreading it smoothly. Cover the omelet, and set it where it will brown slowly and evenly. It should be done in ten minutes. Fold it, and turn out on a hot dish. Serve at once. * Escaloped Potatoes. Cut a quart of cold boiled potatoes into very thin slices, and season with half a teaspoonful of salt and a level table-spoonful of pepper. Next butter an escalop dish. Put two table-spoonfuls" of butter into a frying-pan, and when the butter has become hot, and before it has become browned, add a table-spoonful of flour. Stir until a white froth has formed, and then draw the frying-pan to a cooler part of the stove, and add very gradually a pint of cold milk. After about a third of this quantity has been thus used, move the frying-pan to the hottest part of the range, and stir the mixture constantly until it bubbles ; then add the remainder of the milk, and let it all boil up. Season with a little pepper, and a third of a teaspoonful of salt. Spread a layer of this sauce on 500 MISS PARLOA'S KITCHEN COMPANION. the bottom of the escalop dish, then a layer of potato, another of sauce, and another of potato, and finish with one of sauce. Cover with fine dry bread crumbs, and cook in the oven for twenty minutes. The potatoes can be sliced and seasoned the night before, and the crumbs and dish placed in readiness on the table, so that the work in the morning may be quickly done. A dish of creamed potatoes may be made by putting the seasoned potatoes into the sauce, and heating them for five minutes. * Hashed Potatoes in Cream. Pare, and chop rather coarse, enough cold boiled pota- toes to make a quart. Put them into a stew-pan with one teaspoonful of flour, one of salt, and one-fourth of a teaspoonful of pepper. Mix these materials lightly, and add a scant pint of sweet milk. Set the stew-pan into another containing boiling water, and cook the mixture until it gets boiling hot, — say about twelve minutes; then add a table-spoonful of butter, and a teaspoonful of chopped parsley. Keinove the stew-pan from the water, and set it where its contents will boil up once. Taste, to be sure that there is enough seasoning ; then serve. * Potatoes au TGratin. Butter a gratin dish or a stone-china platter, and spread upon it a quart of cold potatoes cut into cubes. Dredge well with salt and pepper, and sprinkle a teaspoonful of fine-chopped parsley over the dish. Cover with a pint of cream sauce, and place in the oven for ten or twelve minutes. In that time the potatoes should become slightly browned. Serve at once. To Make the Sauce. — Put two table-spoonfuls of butter into the frying-pan, and when melted, add a table-spoon- ful of flour. 3tir until the mixture is smooth and frothy ; VEGETABLES. 501 then draw back to a cooler part of the stove, and grad- ually add a pint of milk. Season with salt and pepper, and boil for a moment. Hashed and Browned Potatoes. For six people use one quart of cold boiled potatoes, cut into cubes, two table-spoonfuls of butter, one of flour, a level table-spoonful of salt, half a teaspoonful of pepper, and one cupful of stock. Sprinkle half the salt and pepper on the potatoes. Put one table-spoonful of the butter on the stove in a frying-pan, and when it becomes hot, put in the flour. Stir until smooth and brown; then gradually add the stock and the remaining salt and pepper. Cook for three minutes ; then add the potatoes, and cook for five minutes, stirring three or four times with a fork, and being careful not to break them. Now put the second table-spoonful of butter on the stove in another frying-pan, and when it becomes hot, turn the potatoes into this pan, spreading them lightly. Cook for ten minutes on a rather hot part of the stove, being careful that they do not get burned. When the mixture becomes browned, fold it like an omelet, and turn out on a hot dish. It is better to have the potatoes a little under-boiled for this dish, as they will keep their shape. Follow the rule carefully. * Hashed and Browned Potatoes, in Cream Sauce. Use for six persons one quart of cold boiled potatoes, cut into cubes, one slice of onion, two sprigs of parsley, one slice of carrot, three table-spoonfuls of butter, one level table-spoonful of salt

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