Potatoes a la Duchesse
From Cookery and housekeeping, 1882
Serves 4
Do not dress these on the entree where gravy is used.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 120. The excerpt below is the record exactly as published.
Potatoes a la Duchesse. Boil, or bake, mash and pass through a tamis. Mix with cream, butter, or milk, and form into small balls, roll in breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.