Potatoes a la Duchese

Ingredients

• six good-sized potatoes
• one ounce of butter
• a little salt
• a little pepper
• a grate of nutmeg
• the yolks of three eggs
• a little flour
• one ounce of butter for cream sauce
• a quarter of a pint of cream
• the same of milk
• a little finely chopped parsley

Method

1. 1

   Bake the potatoes, remove the skins, pass them through a sieve, and mix with butter, salt, pepper, nutmeg, and egg yolks.

2. 2

   Stir over the fire until they leave the pan sides clean.

3. 3

   Form into shapes, fry until golden-brown, and serve with a cream sauce made by melting butter, stirring in flour, adding cream and milk, and finishing with parsley.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 76. The excerpt below is the record exactly as published.

Potatoes a la Duchese. Bake six good-sized potatoes, remove the skins, pass them through a sieve, put them into a saucepan with one ounce of butter, a little salt and pepper, a grate of nutmeg, and the yolks of three eggs. Stir all over the fire until they leave the pan sides clean ; turn them out on to a plate to get cool. Put a little flour on a board and on the hand. Take a broad-pointed knife, dip it in flour ; form the potato mixture into oblong shapes to resemble a pear ; fry them on both sides a delicate golden-brown colour. Place a piece of parsley stalk in the top of each one ; dish them neatly, and pour over a good cream sauce made as follows : — Melt in a pan one ounce of butter, stir into it one ounce of flour. When this is done add a quarter of a pint of cream and the same of milk ; stir to boiling ; add a little finely chopped parsley

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