Potato Tartlets

Ingredients

• two whole eggs
• an ounce of butter
• at least a dessertspoonful of Parmesan
• salt
• pepper

Method

1. 1

   Boil, peel, and sieve potatoes.

2. 2

   Mix with eggs, butter, Parmesan, salt, and pepper.

3. 3

   Shape into tartlets, fry, or bake in patty-pans.

4. 4

   Serve hot.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 216. The excerpt below is the record exactly as published.

an ounce of butter, and a breakfastcupful of breadcrumbs. Then add four tablespoonfuls of grated cheese, and enough flour to make a smooth batter. Fry in an omelette- pan with rather more butter than is used for sweet pancakes. When cooked on both sides dust the Potato Pancakes with cheese, fold them, and garnish with fried Parsley. Savoury Potatoes aux Herbes. — These are cooked like the Savoury Potatoes already given, only that a stuffing of breadcrumbs, minced thyme, and either minced chives or SAVOURY POTATOES AUX HERBES 3i3 minced shallot is added to the mixture when the skins are filled. A teaspoonfnl for each Potato is sufficient. Potato Scallops. — Boil the Potatoes, peel them, drain them, rub through a wire sieve, and put them into a stewpan. Stir in half an ounce of butter, two tablespoonfuls of cream, two raw yolks of egg, a tablespoonful of minced parsley, and season well with pepper, slightly with salt. Butter some fire- proof scallop shells, dust them with fine breadcrumbs, fill the shells with the Potato mixture, smoothing the top with a knife dipped in butter which has been melted, and strew the surface with grated cheese. Bake in a quick oven till the Potato mixture is a delicate brown. Potato Croquettes. — These should be cooked like Fried Potato Balls, only shaped like little sausages, and served with fried parsley. French Potatoes. — After practically boiling the Potatoes cut them into slices when cold, and put them into a saucepan. Cover them with milk and finish cooking them in this, adding fresh butter, minced parsley, pepper and salt. [ Mrs . G. W. Earle.'} Potato Tartlets. — This is another French recipe. Boil the Potatoes, peel them, and rub them through a sieve. When cold add two whole eggs, butter in the proportion of an ounce to every three Potatoes, and at least a dessertspoonful of Parmesan, with salt and pepper

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