Potatoes for Garnishing

Ingredients

• potatoes sufficient in number
• clarified butter
• teaspoon salt
• yolks of two eggs
• three-quarters of a gill of hot cream

Method

1. 1

   Wash, peel, and cut potatoes into desired shapes.

2. 2

   Soak in salted water, dry, and fry in clarified butter until golden brown.

3. 3

   Alternatively, mash and mix with butter, salt, egg yolks, and hot cream.

4. 4

   Press into a mold, let stand, then bake and fill with ragout or fricassée.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 549. The excerpt below is the record exactly as published.

Potatoes for Garnishing. — Take potatoes sufficient in number to decorate a dish : wash, peel and cut in any form fancied — whether balls, pine-apples, stars, diamonds, etc. ; let stand in salted water a little while, dry upon a towel, and place at b«»ttom of 8aueef)an, cover with clarified butter, briiis quickly to boil, and then cook slowly till of a fine golden brown ; drain and fry lightly in frying pan with butter, ail ding a little veal glaze. Let them be ready just in time for the dish they are to garnish. Or mash and fry in spoonfuls in a frying pan with drippings or a little butter, aud place upon small collops of calf's liver or meat of any kind, or arrange them in a rim round a disn of fried sausages. Or for a Potato Border pare and boil fine medium-sized pota- toes, mash and beat with a large fork till light as a feather; add table £poon butter, teaspoon salt, yolks of two eggs, (the whites make it more dif- ficult to form in shape) and three-quarters of a gill of hot cream

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