Potatoes Casserole, Turkey Filling

Ingredients

• 1 quart of mashed potatoes
• the beaten yolks of 2 eggs
• for each pint prepare 1.5 cupfuls of thick sauce
• cut the cold meat into small neat pieces
• a little chopped parsley

Method

1. 1

   Prepare mashed potatoes, season, and add egg yolks.

2. 2

   Pack into a greased mold.

3. 3

   Cut cold meat into pieces and prepare sauce.

4. 4

   Brush casserole with beaten egg, bake until golden, fill with meat, and garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 19. The excerpt below is the record exactly as published.

Potatoes Casserole, Turkey Filling. A somewhat unusual way to serve cold meat, especially poultry, is in combination with a potato casserole. For this prepare i quart of mashed potatoes, seasoning well, and adding, when partly cooled, the beaten yolks of 2 eggs. Pack into a well-greased border mold, and turn carefully out on a fireproof serving dish, or mold with the hands so as to form an oval or circular wall. Cut the cold meat into small neat pieces, and for each pint prepare i^ cupfuls of thick sauce, cream sauce for poultry or veal, brown sauce for any dark meat. Season well, and heat the meat in it. Brush the casserole over with beaten egg, place it in a hot oven until golden yellow, then fill the centre with the meat and garnish with a little chopped parsley

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