Potato Souffles Cordon Rouge

Ingredients

• six small Potatoes
• two ounces of butter
• half a pint of milk
• four eggs
• seasoning with salt and pepper
• seasoning with salt and pepper
• a handful of grated cheese

Method

1. 1

   Boil and peel potatoes, rub through a sieve, and moisten with cream or milk.

2. 2

   Beat butter into potatoes, season, and add boiled milk.

3. 3

   Bind with beaten eggs, cool, and mix in beaten egg whites and grated cheese.

4. 4

   Fill buttered moulds with the mixture and bake until light brown.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 215. The excerpt below is the record exactly as published.

Potato Souffles Cordon Rouge. — Boil and peel six small Potatoes, rub them through a wire sieve into a basin, moisten- ing them with a little cream or milk. Beat up two ounces of butter, add it to the Potatoes, seasoning with salt and pepper. Boil half a pint of milk in a stewpan, add the Potatoes, stir well over the fire to a smooth paste, and bind with two raw eggs well beaten. Allow it to cool. Beat up the yolks of four eggs, mix the whites to snow, and stir gently into the mix- ture together with the yolks and a handful of grated cheese

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