Potatoes a la Reine

Ingredients

• one cup of boiling water
• one ounce of butter
• a half cup of flour
• the yolks of two eggs
• season with salt
• a little grated nutmeg

Method

1. 1

   Mix water, butter, and flour; cool, add egg yolks, mix with mashed potatoes, shape into egg-sized pieces, and fry until golden brown.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 7. The excerpt below is the record exactly as published.

Potatoes a la Reine Stuffed fresh mushrooms Hearts of romaine salad Pineapple ice cream Assorted cakes Coffee Oysters Yaquino. Season one dozen oysters on the deep shell, with salt and paprika, put on each a piece of butter and some chopped chives. Place in oven, bake, and serve very hot. Potage Grande Mere. Take equal parts of leeks, cabbage, onions and celery and cut in very small dices. Put in pot, cover with water, season with salt and pepper, and boil. When soft, add hot milk, and serve. Fillet of sole, royale. Same as fillet of sole, Joinville. Potted squab chicken. Prepare the chicken as for roasting. Season well, and put a small piece of fresh butter in each. Place in a saute pan with butter and a piece of onion, brown well, basting from time to time. When almost done drain off the butter, add a cup of stock and a little brown gravy, and finis- a roasting. Strain the gravy over the chicken when serving. Serve in a casserole. Potatoes a la Reine. Mix well, one cup of boiling water, 'one ounce of butter, and a half cup of flour ; cool a little, and add the yolks of two eggs. Mix this dough with equal parts of fresh-boiled potatoes passed through a fine sieve, season with salt and a little grated nutmeg

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