Puffed Potatoes

Ingredients

• a cupful of crushed bread rusks
• three cupfuls of mashed potatoes
• two well-beaten eggs
• flavor with chopped parsley
• pepper
• salt
• a little nutmeg

Method

1. 1

   Mix bread rusks, mashed potatoes, and eggs.

2. 2

   Season, form into balls, and cook in boiling salted water for 15 minutes.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 100. The excerpt below is the record exactly as published.

Puffed Potatoes. Peel the potatoes and cut them into slices about one-eighth of an inch in thickness. Cut each slice into half. Soak the potatoes in cold water for half an hour. Dry well by rolling them up in a cloth. Put plenty of clean fat into a stewpan and as soon as it is hot (not boiling) put in the potatoes (in a frying basket). Let them cook slowly until they are tender, but they must on no account be allowed to get brown. Put aside on paper to drain. When they have had time to cool, prepare a bath of boiling fat. Place some of the potatoes (not too many at a time) in a frying basket. Immerse them in the boiling fat, when they should puff up, and quickly be- come a golden brown. Remove the basket directly the pota- toes are ready. When all are done, sprinkle with salt and pepper, and serve at once. The secret of success lies in the two cookings, and the potatoes must be perfectly dry before cooking. Potato Ribbons. Wash, dry, and peel some large potatoes. Now pare them round and round into long strips. The strips should not be 144 STANDARD COOKERY. too thin, or they will break. Place in a frying basket and drop into hot fat, and fry a delicate brown; drain and sprin- kle with salt, cayenne, and white pepper. Potatoes and Cheese. Beat two large eggs thoroughly, add three-quarters of a pint of milk, and season with a little pepper and salt. Next butter a lange baking dish and put in first a layer of slices of cold potatoes. Sprinkle with grated cheese and a little pepper and salt and add carefully two tablespoonfuls of the eggs and milk. Repeat the process till the dish is full, letting the top layer be one of grated cheese. Bake in a moderate oven for half an hour and serve in the dish in which it is cooked. This is a simple and economical way of using up cold pota- toes. It makes an excellent supper dish. Boiled Potatoes. Cook the potatoes in their jackets in salted water, after which peel them, cut into slices and place on a dish. Pour over them a white sauce with capers, or gherkins cut into pieces about the size of capers. Potato Puff Balls. Take a cupful of crushed bread rusks with three cupfuls of mashed potatoes and mix with two well-beaten eggs. Flavor with chopped parsley, pepper, salt, and a little nutmeg

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