Stuffed Potatoes with Fish

Ingredients

• some even-sized, red-skinned kidney potatoes
• a piece of butter
• a tablespoonful of cream
• a yolk of egg
• pepper and salt
• chopped parsley

Method

1. 1

   Boil potatoes in jackets, peel, and cool.

2. 2

   Shred fish, pound with butter, cream, egg yolk, and seasonings.

3. 3

   Halve potatoes, scoop out, fill with stuffing, reassemble, dip in batter, fry in hot fat, drain, garnish with parsley, and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 75. The excerpt below is the record exactly as published.

Stuffed Potatoes with Fish. Choose some even-sized, red-skinned kidney potatoes, boil them in their jackets, peel, and let them get cold. Shred some cold fish, pound it in a mortar with a piece of butter, a tablespoonful of cream, and a yolk of egg. Season with pepper and salt, add a little chopped parsley

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