Zephires a la Parmentier

Ingredients

• 1 lb. potato puree
• 4 eggs
• 1 oz. butter
• 1/2 oz. potato flour
• 1 oz. panurette or breadcrumbs
• 1 oz. Gruyere or Parmesan, grated
• 2 oz. lean cooked ham
• 1 oz. cooked game or poultry
• 2 preserved mushrooms
• 1/2 teaspoonful mixed mustard
• 2 tablespoonfuls Espagnole or brown sauce
• pepper
• grated nutmeg

Method

1. 1

   Put the mashed potatoes with an ounce of butter in a stewpan, stir until hot, season with a little pepper and salt, bind with two yolks of eggs, and put on a dish to cool.

2. 2

   Chop up the ham, game or poultry, and mushrooms, pound in a mortar till smooth; add two yolks of eggs, mustard, sauce, and grated cheese, season, and mix well.

3. 3

   Butter some dariole moulds, sprinkle with breadcrumbs, fill with potato puree, bake until golden, scoop out interiors, fill with pounded preparation, cover with beaten egg whites, and bake again to color the surface.

4. 4

   Unmould and serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 502. The excerpt below is the record exactly as published.

Zephires a la Parmentier. — 1 | lb. potato puree,. 4 eggs, 1^ oz. butter, \ oz. potato flour, 1 oz. panurette or bread- crumbs, 1 oz. Gruyere or Parmesan, grated, 2 oz. lean cooked ham, 1 oz. cooked game or poultry, 2 preserved mushrooms, \ teaspoonful mixed mustard, 2 tablespoonfuls Espagnole or brown sauce, pepper, and grated nutmeg. Put the mashed potatoes with an ounce of butter in a stewpan, stir until hot, season with a little pepper and salt, bind with two yolks of eggs, and put on a dish to cool. Chop up the ham, game or poultry, and mushrooms, and pound in a mortar till smooth ; add two yolks of eggs, the mustard, the sauce, and the grated cheese, season with pepper and a pinch of nutmeg, and mix well. Butter some oval- shaped plain or fancy dariole moulds, sprinkle well with panurette or ENTREMETS SAVOUREUX, BONNES BOUCHES, ETC. 583 bread-crumbs, fill up with the prepared potato puree, and bake in the oven a nice golden colour. Scoop out the interiors, and fill up with the pounded preparation. Beat up the whites of two eggs to a stiff froth, adding a pinch of salt, cover the surface of each roughly with a little of the stiff whites of eggs, and return again into a quick oven, so as to colour the surface. Unmould carefully, dish up on a folded napkin or dish-paper, and serve very hot. 1859. Tartelettes a la Polenta. — £ lb. short-crust paste , 2 oz. polenta or coarse-grain florador, % gill milk, 2 oz. grated Parmesan, 2 yolks of eggs, 1 oz. butter

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