Potatoes, Moulded, with Cheese Sauce

Ingredients

• Boil and mash the usual quantity of potatoes
• a table-spoonful of butter
• Melt six table-spoonfuls of butter
• four table-spoonfuls of grated cheese
• the well-beaten yolks of two eggs
• a pinch of pepper
• salt

Method

1. 1

   Mash potatoes with hot milk and melted butter.

2. 2

   Form into a mound on a fire-proof plate, scoop out a cavity, and glaze with egg white.

3. 3

   Bake.

4. 4

   Mix melted butter with cheese, stir into beaten yolks, and season.

5. 5

   Pour over the mound.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 480. The excerpt below is the record exactly as published.

Potatoes, Moulded, with Cheese Sauce. — Boil and mash the usual quantity of potatoes necessary, mak- ing them quite soft with hot milk, in which a table-spoonful of butter has been melted. Turn the potatoes on a fire-proof plate and make them into a mound, smoothing the surface with a knife so that there are no pro- jections. With a table-spoon scoop out enough potato from the centre of the mound to leave a deep cavity. Glaze the inside of this and the out- side of the whole mound with the white of an egg, and set in the oven. Melt six table-spoonfuls of butter, and, while hot, add to it four table -spoon- fuls of grated cheese. Pour this mixt- ure slowly, stirring all the time, on the well -beaten yolks of two eggs, and add a pinch of pepper and salt

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