Potato Rollers or Flutes au Parmesan
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve hot.
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 214. The excerpt below is the record exactly as published.
Potato Rollers, or Flutes au Parmesan.— These can be made from cold mashed Potatoes. Work them again through 3io POTATOES tlie sieve, adding the yolks of two eggs, and flavouring with a dessertspoonful of herbs. Add a tablespoonful of" stock. Roll out on a pastry board, and powder with plenty of grated Parmesan. Make as many thin rolls as you can three and a half inches long, and a little thicker than a pencil. Dip them in egg, and then breadcrumb with half crumbs and half Parmesan
Cook this with the app: pantry check, scaling, and the assistant.