Potato Rounds

Ingredients

• Four pounds of hot potatoes
• four ounces of butter
• four eggs
• grated Parmesan cheese
• eggs and breadcrumbs
• frying fat

Method

1. 1

   Pass the hot potato quickly through a sieve or mash them smoothly.

2. 2

   Stir in the butter and eggs, spread smoothly on a dish, making the layers about three-quarters of an inch in thickness, and, when cold, cut it into rounds or squares.

3. 3

   Coat carefully with egg and breadcrumbs mixed with cheese, and fry in hot fat until nicely browned.

4. 4

   Serve as an accompaniment to game or poultry.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 164. The excerpt below is the record exactly as published.

Four pounds of hot potatoes, four ounces of butter, four eggs, grated Parmesan cheese, eggs and bread- crumbs, frying fat. METHOD. — Pass the hot potato quickly through a sieve or mash them smoothly. Stir in the butter and eggs, spread smoothly on a dish, making the layers about three-quarters of an inch in thickness, and, when cold, cut it into rounds or 238 STANDARD COOKERY. squares. Coat carefully with egg and breadcrumbs

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