Potatoes a Litalienne

Ingredients

• two cups hot riced potatoes
• one tablespoon finely chopped chives
• one egg yolk well beaten
• whites four eggs beaten until stiff
• one-half cup grated cheese

Method

1. 1

   To two cups hot riced potatoes, add one tablespoon finely chopped chives, one egg yolk well beaten, whites four eggs beaten until stiff, one-half cup grated cheese.

2. 2

   Season with salt, pepper and a few grains cayenne.

3. 3

   Pile lightly in a well-greased baking dish and bake from twenty-five to thirty minutes.

4. 4

   Turn dish around several times carefully that mixture may puff evenly.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 51. The excerpt below is the record exactly as published.

POTATOES A LITALIENNE To two cups hot ri<5ed potatoes, add one tablespoon finely chopped chives, one ^gg yolk well beaten, whites four eggs beaten until stiff, one-half cup grated cheese

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