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Potatoes a la Duchesse
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Serve hot.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 214. The excerpt below is the record exactly as published.
Potatoes a la Duchesse.— To one pound of mashed Potatoes add an ounce and a half of butter, the yolks of two eggs, one dessei’tspoonful of grated Parmesan cheese, and one tablespoonful of milk
Cook this with the app: pantry check, scaling, and the assistant.