Potatoes a Pltalienne

Ingredients

• eight medium-sized potatoes
• a piece of butter of one ounce
• a piece of fresh bread the size of a French roll
• two more tablespoonfuls of milk
• three fresh egg yolks
• the whites of the three beaten to a froth
• half a pinch of salt
• half a pinch of pepper
• the third of a pinch of nutmeg

Method

1. 1

   Boil potatoes, peel, and mash them.

2. 2

   Add butter, soaked bread, milk, egg yolks, and beaten egg whites.

3. 3

   Season with salt, pepper, and nutmeg.

4. 4

   Mix well, pile on a baking dish, pour melted butter over, sprinkle with Parmesan cheese, bake until golden, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 245. The excerpt below is the record exactly as published.

Potatoes a Pltalienne. — Boil eight medium-sized potatoes in boiling water, as for No. 982 ; peel, put them in a saucepan, and mash them. Add a piece of butter of one ounce, and a piece of fresh bread the size of a French roll, suppressing the crust, and soaking it in milk. Add two more tablespoonfuls of milk, in order to form a pliable paste, three fresh egg yolks, and the whites of the three beaten to a froth ; season with half a pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg

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