Potatoes à la Pithalienne

Ingredients

• 1 quart of peeled and well-washed potatoes
• 1 tablespoonful salt
• 1 quart water
• 1/2 cupful cream
• the yolks of 3 eggs
• 1/2 teaspoonful white pepper
• 1/2 teaspoonful salt
• 1 ounce butter
• 4 tablespoonfuls grated cheese
• 1/2 ounce melted butter

Method

1. 1

   Boil the potatoes with salt and water till done.

2. 2

   Drain, press through a potato press, mix with cream, yolks, pepper, salt, and butter.

3. 3

   Place in a soufflé dish, cover with cheese and melted butter, bake till golden, then serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 308. The excerpt below is the record exactly as published.

1 tablespoonful salt, and boil till tender ; then drain and mash fine with a potato masher. In the meantime put Y2 cupful milk with 1 tablespoonful butter in a small saucepan over the fire; when hot add it to the potatoes, mix well and beat the potatoes with a wooden spoon for a few minutes, then serve. Potato Pur^e. — Boil 1 quart peeled and washed potatoes with 1 quart of water and 1 tablespoonful salt ; when done, drain off the water, and press the potatoes through a sieve ; return to saucepan, add Vs pint of hot cream or milk and 1 ounce butter, mix all well, and serve. One tablespoonful fine-chopped parsley may be mixed with the potatoes if desired. Potato Sonfflfi. — Boil 1 quart peeled and washed potatoes with 1 tablespoonful salt and 1 quart of water. When done, drain off the water, mash the potatoes fine, and mix them with 1 cupful milk, 1 ounce butter, and the yolks of 2 eggs ; add the whites beaten to a stiff froth ; put the potatoes in a dish ; make 6 dents with a knife on top of potatoes, put in each dent a small piece of butter, set the dish in a hot oven, and bake light brown ; then serve in the same dish. Potatoes & PItallenne. — Boil 1 quart of peeled and well- washed potatoes with 1 tablespoonful salt and 1 quart water till done ; then drain off the water and press the potatoes through a potato press ; mix them with y^ cupful cream, the yolks of 3 eggs, 460 VEGETABLES. Ya teaspoonful white pepper, YseTen teaspooDfuI salt, 1 canoe butter, and the whites beaten to a stiff froth ; put the preparation in a bat- tered 80uffl6 dish, cover the top with 4 tablespoon! uls grated cheese, sprinkle over Yf ounce melted butter

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