Potatoes à la Princesse

Ingredients

• 6 large potatoes
• Yt tablespoonful salt
• 2 ounces butter
• the yolks of 2 eggs
• Yb teaspoonful nutmeg
• Ys even teaspoonful salt
• 2 ounces grated cheese

Method

1. 1

   Peel and wash the potatoes, cover with cold water, add salt, and cook until done.

2. 2

   Drain and rub through a sieve.

3. 3

   Mix with butter, egg yolks, nutmeg, salt, and cheese.

4. 4

   Form into walnut-shaped balls, dip in beaten egg, roll in bread crumbs, and bake in a hot oven until golden.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 312. The excerpt below is the record exactly as published.

Potatoes h la Princesse. — Peel and wash 6 large potatoes ; place them in a saucepan, cover with cold water, add Yt tablespoon- VEGETABLES. 466 f ul salt, and cook till done ; then drain and rub them through a sieve ; add 2 ounces butter, the yolks of 2 eggs, Yb teaspoonf ul nut- meg, Ys even teaspoonful salt, 2 ounces grated cheese, mix well to- gether ; form the mixture into small walnut-shaped balls, dip in beaten egg, roll in fresh grated bread crumbs, and lay into a but- tered pan ; bake in a hot oven to a fine golden color. Serve on a hot dish, or arrange them in clusters around roasted meat. FotatoeSy Santfid. — Peel and cut 6 medium-sized potatoes into quarters like cloves of garlic, and drop into cold water; 20 minutes before serving drain the potatoes and wipe dry with a clean towel. Place a deep frying pan with drippings or lard over the fire, sufficient to cover the potatoes ; when boiling hot, put in as many potatoes as will conveniently go into the pan, fry until done ; then remove and fry the remainder the same way. Lay the potatoes for a few minutes on blotting paper to absorb the grease, then place them with Y, ounce butter in a frying pan over the fire, and toss for a few minutes ; sprinkle over Yt teaspoonful salt, and serve. Potatoes iL PAnglaise. — Boil 6 large potatoes with the skin till done ; drain and free them from the skin ; sprinkle over 1 even teaspoonful salt ; lay them in a pan, pour over each potato a little melted butter, and bake in a hot oven to a fine golden color ; serve on a hot dish. Potatoes h la Wnrthfleth.— Boil and peel 8 medium-sized potatoes in 1 quart water with 1 tablespoonful salt until done ; drain and press the potatoes through a potato press or a sieve. Melt 2 ounces butter in a saucepan, add 2 tablespoonf uls fine-chopped onion, cook 5 minutes without browning ; add 1 gill of fine-chopped boiled ham, stir a few minutes ; then remove ; mix the potatoes with Yt even teaspoonful salt and the same of white pepper ; also with the yolks of 3 eggs ; set Ys pii^t of these potatoes aside ; add to the re- mainder the onion and ham, also Ys giU of boiling water with a little beef extract and 1 teaspoonful chopped parsley. Put the prepara- 466 VEGETABLES. tion into a buttered souffle dish ; add to the remaining Y, pint of potatoes the beaten whites of 3 eggs and 1 gill of cream ; spreftd it over the potatoes in pan, sprinkle over 2 tablespoonfuls fresh grated bread crambs ; drop over y, ounce melted butter, and bake to a fine golden color in a hot oven. Potatoes k la Tabati^re. — Prepare the potatoes as for cro- quettes and form them into round egg-sized balls. Melt 1 ounce butter, add 1 fine-chopped onion, 7^ bay leaf, 6 coarsely pounded peppers, cook 5 minutes without browning; add V^ tablespoonful flour, stir and cook 2 minutes ; add y^ V^^^ white broth, Y, cTen teaspoon- f ul salt, cook 5 minutes ; strain into a small saucepan ; add 2 table- spoonfuls fine-cut boiled beef tongue, 1 gill of fine-cut mushrooms, 1 gill of fine-cut cooked chicken meat, Ys tablespoonful lemon jnioe mixed with the yolk of 1 egg ; stir a few minutes over the fire, then set aside to cool. Scoop out the centers from the potato balls, and fill them with the above preparation ; close the opening, dip them in beaten egg, and roll in fresh grated bread crumbs; fry light brown in hot fat ; remove, lay them a few minutes on paper, and serve in a folded napkin. Petites Crofistades de Pommes de Terre.— Boil 1 quart peeled and washed potatoes with 1 quart of water and 1 table- spoonful salt ; when done drain off the water, let dry a few minutes over the fire, then rub them through a colander or through a potato press. Mix with lYt ounce butter the yolks of 4 eggs, Yt ^^^^ tea- spoonful salt, and Yt ^^^^ teaspoonful pepper. Put the potatoes 2 inches high into a buttered pan, set aside to cool ; 30 minutes be- fore serving heat the pan a little, turn the potatoes out, and cut them with a lYr^i^^^l^ cutter into round pieces ; roll them in bread crumbs, dip in beaten egg, and cover with fresh grated bread crumbs. Make an incision on top of each one with a smaller cutter to form a cover, bake to a fine color in deep hot fat. When done lift them with a skimmer on to blotting paper, lift off the cover, take out the inside with a spoon, and fill with a clam pur6e or codfish k la or^me ; VEGETABLES. 467 replace the cover, and aerye. Any kind of salpicon may be taken, or spaghetti Pltalienne. Potatoes ik PHanoyrienne. — Peel, wash, and cat into quar* ters 8 good-sized potatoes, place them with 1 quart of cold water, and 1 tablespoonful salt

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