Potatoes, Surprise

Ingredients

• four medium-sized potatoes
• two ounces of sweet butter
• a little chopped chives
• salt
• pepper

Method

1. 1

   Bake potatoes, cut off tops, and scoop out insides.

2. 2

   Mix with butter, chives, salt, and pepper.

3. 3

   Refill potatoes, replace tops, and bake for 3 more minutes.

4. 4

   Serve on napkins.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 189. The excerpt below is the record exactly as published.

Potatoes, surprise Corn starch blanc mange with stewed fruits Demi tasse DINNER Potage Colbert Salted hazelnuts Eels, mariniere Roast leg of mutton String beans with shallots Mashed potatoes Endives salad Dariolets, Duchess Coffee Olive and anchovy salad. Lay on a ravier, or flat celery dish, two dozen fillets of anchovies, crosswise. Cut the stones out of one dozen large queen olives, and slice the olives thin. Lay them over the anchovies, sprinkle with a very little salt, some fresh-ground black pepper, a spoonful of vinegar, and a spoonful of olive oil. Garnish with hard-boiled eggs cut in four, and chopped parsley. Eggs, Canada. Cut the tops from four solid even-sized tomatoes, scoop out the insides, season with salt and pepper, break a raw egg in each, put a small piece of butter on top, season with salt and pepper, place on a buttered plate and bake in the oven for about eight or ten minutes. Serve on a china platter with a little tomato sauce around the tomatoes. Sprinkle with chopped parsley. Potatoes, surprise. Bake four medium-sized potatoes, cut off the tops, and scoop out the insides. Mix the insides with two ounces of sweet butter, a little chopped chives

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