Potato Pâtés

Ingredients

• three-fourths pound of mealy potatoes
• two ounces of butter
• one-half pint of milk
• the yolk of four eggs

Method

1. 1

   Beat or grate to a fine flour three-fourths pound of mealy potatoes, making it moist with a small quantity of milk; mix with two ounces of melted butter.

2. 2

   Boil half a pint of milk, stir it into the potato, and mix into a very smooth paste.

3. 3

   Stand it on the hob and mix in two well-beaten eggs.

4. 4

   Let the mixture cool, then beat it up with the yolk of four eggs; whisk the whites to a froth and stir carefully into the batter.

5. 5

   Butter little patty shells, fill with the batter, and bake a deep gold yellow in a quick oven.

6. 6

   Serve hot as a garnish with any nice dish of fish, fowl, etc.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 547. The excerpt below is the record exactly as published.

three-fourths pound of mealy^ potatoes, making it moist with a small quantity of milk ; put this with two ounces of butter, melted and beaten to a cream. Boil one-half pint of milk, stir it quite boiling into the potato, and stir it, holding it above the fire, into a very smooth, fine paste. Stand it on the hob and mix into it two well- beaten eggs. Let the mixture become cool, when beat it up with the yolka of four egg

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