Potatoes Viennoise

Ingredients

• 8 peeled potatoes
• 1 tablespoonful salt
• 1 quart of water
• 1 even teaspoonful salt
• 1/2 even teaspoonful pepper
• 2 ounces butter
• the yolks of 3 eggs
• 1/2 gill of cream
• 4 ounces grated Parmesan cheese

Method

1. 1

   Boil potatoes with salt in water.

2. 2

   When done, drain and press through a potato press.

3. 3

   Mix with salt, pepper, butter, egg yolks, cream, and cheese.

4. 4

   Form into round balls, roll into long shapes, brush with beaten egg, make incisions on top, lay in a buttered pan, brush with egg again, and bake until golden.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 314. The excerpt below is the record exactly as published.

Potatoes Yiennoise. — Boil 8 peeled potatoes with 1 table- spoonful salt in 1 quart of water; when done drain and press through a potato press ; mix with 1 even teaspoonful salt, Y, even teaspoonful pepper, 2 ounces butter, the yolks of 3 eggs, Ys giU of cream, and 4 ounces grated Parmesan cheese. Mix well, and form the mixture into round balls the size of an egg. Sprinkle some flour on a pastry board, roll the potatoes into long shapes, thick in the center and pointed at the ends ; brush them over with beaten egg ; make two slanting incisions on top of each, lay them in a buttered pan, brush over again with egg, and bake to a fine golden color in a hot oven. Potatoes with Parsley Sauce.— Peel and wash 1 quart small potatoes, place with 1 quart of cold water in a saucepan over the fire, add 1 tablespoonf ul salt, boil until done. In the meantime YEGETABLBS. 469 melt 1 tablespoonful butter in a sancepan, add Yt tablespoonful flour, stir, and cook 3 minntes ; add lYt cupful hot milk, cook 3 minutes ; season with Y4 teaspoonf ul salt and 1 tablespoonful fine* chopped parsley. Drain the potatoes, return them for a few min- utes in saucepaii to the fire, add the sauce, and serve in a hot dish. HOW TO UTILIZE COLD POTATOES. Hashed Potatoes. — Chop fine some cold boiled potatoes ; for 1 pint of chopped potatoes melt Yt tablespoonful butter in a frying pan, put in the potatoes, season with Yt ^^^^ teaspoonf ul salt and Y4 eyen teaspoonful pepper, coyer, and fry over moderate fire 5 min- utes ; remoTe the cover, stir for a few minutes, and serve. Potato Dnmplliigs. — Boil 9 medium-sized potatoes in 1 quart water, and 1 tablespoonful salt

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