Potatoes a la Duchesse
From Harper's cook book encyclopædia, 1902
Serves 4
Considered very delicate.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 479. The excerpt below is the record exactly as published.
Potatoes a la Duchesse VEGETABLES Potatoes, Moulded deal, as they absorb it. Fry brown quickly; turn, and brown the other side; salt and pepper them. Send to table hot. Sweet potatoes are managed the same way. Potatoes a la Duchesse. — This, it has been said, is “ the acme of delicacy in the cooking of potatoes'’ : “ Prepare some potato paste as for croquettes (see Potato Croquettes). When this is cold, mould it with a very small quantity of flour into oblong or round cakes. Fry these in clarified fat
Cook this with the app: pantry check, scaling, and the assistant.