Place the purée in a sautépan; season with salt, pepper, and nutmeg; add one oz. of butter, and dry; i.e., stir over a brisk fire until the purée becomes a consistent paste.
Take off the fire, complete with the yolks of three eggs, well mixed with the rest, and turn the paste out on to a buttered dish, taking care to spread it in a rather thin layer, so as to precipitate its cooling. Butter the surface to prevent the preparation’s drying.
To make croquettes, equal portions of this paste, i.e., portions weighing about one and one-half oz. of it, are rolled on a flour-dusted board into the shape of a cork, a ball, or a quoit. These are now dipped into an Anglaise (No. [174]) and rolled in bread-crumbs or raspings, the latter being well patted on to the surface of the croquettes, lest they should fall into the frying fat. Let the patting also avail for finishing off the selected shape of the objects. These are then plunged into hot fat, where they should remain until they have acquired a fine, golden colour.
[220—DAUPHINE POTATOES]
Prepare as above the required quantity of paste, and add thereto per lb. six oz. of pâte à choux without sugar (No. [2374]).
Mix the two constituents thoroughly.
Dauphine potatoes are moulded in the shape of small cylinders, and they are treated [à l’Anglaise], like the croquettes.
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][221—DUCHESSE POTATOES]
These are the same as the croquettes, though they are differently treated. They are made on a floured board in the shape of diminutive cottage-loaves, little shuttle-shaped loaves, small quoits, and lozenges or rectangles. They are [gilded] with beaten egg, and when their shape is that of quoits, rectangles, or lozenges, they are streaked by means of a small knife.
After this operation, which is to prevent the [gilding] from blistering, they are baked in the oven for a few minutes previous to being used in dressing the dishes they accompany.