Potatoes à la Worthfleth

Ingredients

• 8 medium-sized potatoes
• 1 quart water
• 1 tablespoonful salt
• 2 ounces butter
• 2 tablespoonfuls fine-chopped onion
• 1 gill of fine-chopped boiled ham
• Yt even teaspoonful salt
• the same of white pepper
• the yolks of 3 eggs
• 1 gill of cream
• 2 tablespoonfuls fresh grated bread crumbs

Method

1. 1

   Boil and peel the potatoes in salted water until done.

2. 2

   Press through a sieve.

3. 3

   Melt butter, cook onion, add ham, and mix with potatoes, salt, and pepper.

4. 4

   Set aside some potatoes, mix the rest with onion and ham, add boiling water and parsley.

5. 5

   Put in a buttered dish, mix remaining potatoes with egg whites and cream, spread over the top, sprinkle with bread crumbs, and bake 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 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

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