Preparation: The potatoes are washed well and cooked in their jackets, removed from the fire when barely done, strained, peeled, then carefully cut into halves and scooped out. The pieces which have been removed, are pressed through a potato masher and mixed with butter, Parmesan cheese, onion, parsley and yolk of egg. Season with salt and pepper and put back into the scooped out potato halves, smooth off on top, sprinkle with salt and fry in butter to a golden yellow color.
Remarks: They are very fine to serve with cold meats or to garnish hot meat platters.
No. 11—POTATO CROQUETTES.
Quantity for 6 Persons.
- 1 lb. of potatoes
- ⅛ lb. of butter
- 3 yolks of eggs
- Salt to taste
- ⅛ lb. finely grated bread
- Butter or lard for frying
- 1 pinch of pepper
Preparation: The potatoes are washed, cooked, peeled, grated and pressed through a potato masher. The butter is creamed with the yolks of eggs and grated potatoes stirred in and seasoned with salt and pepper. Small croquettes are formed, rolled in bread crumbs and fried in butter or lard to a nice color. Serve hot.
No. 12—POTATO BALLS, FRIED.
Quantity for 6 Persons.
- 1 lb. of potatoes
- ⅛ lb. of butter
- 4 yolks of eggs
- 1 tbsp. of Parmesan cheese
- 1 pinch of nutmeg
- 1 pinch of pepper
- Salt to taste
- ½ cup of flour
- 1 cup of roll crumbs
- Lard for frying
Preparation: The potatoes are boiled, peeled, grated or mashed. Cream the butter, stir in the yolks of eggs, Parmesan cheese, nutmeg, pepper and salt, the mashed potatoes and flour. Balls, walnut size, are formed from this mass, rolled in roll crumbs and fried in hot lard to a nice golden yellow color. The lard should be deep enough for the balls to float. Drain in a colander or on paper.