Purée of Potatoes
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 21. The excerpt below is the record exactly as published.
Purée of potatoes. terre. Cabillaud sauce hollandaise. Cod, Hollandaise sauce. Jambon d’Vork à l'anglaise. York ham à l'anglaise. Bécasses rôties. Roast woodcock. Champignons à la bordelaise. Mushrooms à la bordelaise. Gelée au marasquin. Maraschino jelly. Purée of potatoes. Either bake or boil some fine potatoes, peel, and pass through atammy, warm in a stew-pan with some melted butter, add salt and pepper, and milk
Cook this with the app: pantry check, scaling, and the assistant.