Potatoes au Choux

Ingredients

• One lb. boiled potatoes
• 1 boiled cabbage
• 2 tablespoonfuls of cream
• salt
• pepper
• 1 oz. butter

Method

1. 1

   Pass the potatoes and cabbage through a wire sieve.

2. 2

   Mix with the butter, cream, and seasoning.

3. 3

   Pile up on a dish and serve with fried croutons round.

4. 4

   Serve very hot.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 48. The excerpt below is the record exactly as published.

Potatoes au Choux. s One lb. boiled potatoes, 1 boiled cabbage, 2 tablespoonfuls of cream, salt and pepper, 1 oz, \ro\toY, ^.\ito VX\s> y^V^^ MISS CAM EBON'S COOKERY BOOK. 123 through a wiu sieve, also the cabbage. Mix the two together, wlcl the butter, cream, and seasoning. Pile up on a dish, and. serve with fried croutons round. Serve very hot. Savoury Muffin. Put a quarter of a pound of butter into a basin, beat it to a cream with a wooden spoon, stir in 1 tablespoonful of a nchovy sauce, season with cayenne pepper. Toast a muffin, split it, and put the mixture in the centre ; close up, and serve v erv hot for breakfast. Devilled Almonds. Half lb. sweet almonds, 1 oz. butter

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