Potatoes à la Tabatière

Ingredients

• 1 ounce butter
• 1 fine-chopped onion
• 7^ bay leaf
• 6 coarsely pounded peppers
• V^ tablespoonful flour
• y^ V^^^ white broth
• Y, cTen teaspoonful salt
• 2 tablespoonfuls fine-cut boiled beef tongue
• 1 gill of fine-cut mushrooms
• 1 gill of fine-cut cooked chicken meat
• Ys tablespoonful lemon jnioe
• the yolk of 1 egg

Method

1. 1

   Prepare potatoes as for croquettes, form into balls.

2. 2

   Melt butter, add onion, bay leaf, and peppers, cook without browning.

3. 3

   Add flour, broth, and salt, cook, then strain.

4. 4

   Mix with tongue, mushrooms, chicken, lemon juice, and yolk.

5. 5

   Scoop out centers of potato balls, fill, close, dip in egg, roll in crumbs, and fry until light brown.

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 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

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