Stuffed Potatoes

Ingredients

• 12 round new potatoes
• Thyme
• Shallot
• Yolk of egg
• 2 OZ3. butter
• Breadcrumbs
• Chives
• Parsley
• 1 tablespoonful cream
• Pepper
• salt

Method

1. 1

   Rasp twelve medium-sized round potatoes, and cut off a small piece of the top of one side of them, so that they can stand steadily; scoop out the centre, but be careful not to break them.

2. 2

   Next prepare a stuffing with the breadcrumbs and herbs, season with pepper and salt, moisten with the cream and yolk of egg.

3. 3

   Fill the potatoes with this stuffing, place them on a buttered saute-pan side by side, brush them with oiled butter, and bake them in a moderate oven for twenty minutes.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 21. The excerpt below is the record exactly as published.

STUFFED POTATOES. 12 round new potatoes Thyme Shallot Yolk of egg 2 OZ3. butter Breadcrumbs Chives Parsley 1 tablespoonful cream Pepper and salt

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