Potato Quenelles
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Can be added to soup or served with white sauce.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 212. The excerpt below is the record exactly as published.
Potato Quenelles. — Boil two large Potatoes, dry them, remove the skins, and nib them through a sieve. Cut a thin round of white bread, take off the crust, toast the bread, and butter it plentifully on both sides ; set it before the fire to get crisp. Or fry the bread thoroughly. Cut the bread into small dice, add it with all its butter to the Potatoes. Beat up two whole eggs, add a pinch of minced parsley
Cook this with the app: pantry check, scaling, and the assistant.