Peel the potatoes, cut off the ends of each, scoop
out by means of a column cutter the centre of each
potato, fry in hot fat a golden colour, and drain.
Put the butter in a small stewpan ; when hot, put in
the onion, finely chopped, cook just for a minute over
the fire, then add the Parmesan cheese, finely grated,
and the breadcrumbs, stir for two minutes, remove
from the fire, add the yolks of eggs, and a pinch of
salt and pepper. Cut the tomatoes in two crossways,
squeeze out gently a little of the juice, chop up the
ham finely, sprinkle over the cut halves of tomatoes,
fill the centre of the potatoes with the prepared stuffing,
place one in the centre of each tomato. Brush over
with a little oiled butter, stand them in a buttered
baking-tin or saute-pan, cover over with a piece of
buttered paper, and bake in a hot oven for ten minutes ;
dish up on rounds of freshly toasted bread, and serve.
548. Croquettes de Pommes de Terre a la Moderae. —
Wash and peel about 2 lbs. of potatoes, cook them in
the ordinary way, drain and dry well, and rub through
a sieve.
Mix with 2 yolks of eggs a tablespoonful of cream,
stir over the fire until set, season with pepper and
a little grated nutmeg, and allow to cool. Chop
coarsely 5 lb. lean cooked ham, 2 oz. chicken or veal,
and 6 mushrooms ; mix all in a stewpan with 2 table-
spoonfuls of well-reduced bechamel sauce. Roll out
the mashed potatoes about a quarter of an inch thick,
cut into square pieces, place a small quantity of the
prepared salpicon in the centre, fold and roll to
give it the shape of a cork, taking care to close up
both ends. Dip in beaten egg, crumb in freshly-made
breadcrumbs, and fry in boiling fat or clarified butter
a nice light -brown colour. Dish up, garnish with
parsley, and serve as a side dish, or with a meat
entree.
DRESSED VEGETABLES AND SALADS. 585
649. Pommes de Terre Farcies. — Select eighteen
small but even-sized mealy potatoes, wash and peel
them thinly, cut off the ends of each a little, scoop out
by means of a column cutter the centre of each, fry in
hot fat a golden colour. Put in a small stewpan one
ounce of butter; when quite hot add a small boiled
Spanish onion finely chopped, a handful of grated
Parmesan cheese, two egg-yolks, and a tablespoonful
of breadcrumbs ; season and fill the potatoes, and
bake them for a few minutes in a hot oven.
550. Croquettes de Pommes a la Dauphine. — 10
floury potatoes, 5 yolks of eggs, 2 whites, 4 oz. flour,
2 oz. butter, 1 oz. grated Parmesan, pepper, salt, and
nutmeg, breadcrumbs, and frying fat.
Wash and peel the potatoes, cut into quarters, put
them in a stewpan with cold water, add a little salt,
and cook until tender ; drain and put on a sieve ; next,
place them on a dish in the oven to get thoroughly
dry, and then rub through a sieve. Prepare a choux
paste with | pint water, butter, flour, and 1 whole and
2 yolks of eggs ; when ready, stir in the potato puree
and cheese, and season with pepper and a little grated
nutmeg. Butter a dish, spread the mixture on it to
get cool. Shape it into croquets on a floured board,
egg and crumb in fresh breadcrumbs, place in a
frying basket, fry a golden colour, drain on a paper
or cloth, season with a little salt, dish up, garnish with
parsley, and serve.
Page 261
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Peel the potatoes, cut off the ends of each, scoop
out by means of a column cutter the centre of each
potato, fry in hot fat a golden colour, and drain.
Put the butter in a small stewpan ; when hot, put in
the onion, finely chopped, cook just for a minute over
the fire, then add the Parmesan cheese, finely grated,
and the breadcrumbs, stir for two minutes, remove
from the fire, add the yolks of eggs, and a pinch of
salt and pepper. Cut the tomatoes in two crossways,
squeeze out gently a little of the juice, chop up the
ham finely, sprinkle over the cut halves of tomatoes,
fill the centre of the potatoes with the prepared stuffing,
place one in the centre of each tomato. Brush over
with a little oiled butter, stand them in a buttered
baking-tin or saute-pan, cover over with a piece of
buttered paper, and bake in a hot oven for ten minutes ;
dish up on rounds of freshly toasted bread, and serve.
548. Croquettes de Pommes de Terre a la Moderae. —
Wash and peel about 2 lbs. of potatoes, cook them in
the ordinary way, drain and dry well, and rub through
a sieve.
Mix with 2 yolks of eggs a tablespoonful of cream,
stir over the fire until set, season with pepper and
a little grated nutmeg, and allow to cool. Chop
coarsely 5 lb. lean cooked ham, 2 oz. chicken or veal,
and 6 mushrooms ; mix all in a stewpan with 2 table-
spoonfuls of well-reduced bechamel sauce. Roll out
the mashed potatoes about a quarter of an inch thick,
cut into square pieces, place a small quantity of the
prepared salpicon in the centre, fold and roll to
give it the shape of a cork, taking care to close up
both ends. Dip in beaten egg, crumb in freshly-made
breadcrumbs, and fry in boiling fat or clarified butter
a nice light -brown colour. Dish up, garnish with
parsley, and serve as a side dish, or with a meat
entree.
DRESSED VEGETABLES AND SALADS. 585
649. Pommes de Terre Farcies. — Select eighteen
small but even-sized mealy potatoes, wash and peel
them thinly, cut off the ends of each a little, scoop out
by means of a column cutter the centre of each, fry in
hot fat a golden colour. Put in a small stewpan one
ounce of butter; when quite hot add a small boiled
Spanish onion finely chopped, a handful of grated
Parmesan cheese, two egg-yolks, and a tablespoonful
of breadcrumbs ; season and fill the potatoes, and
bake them for a few minutes in a hot oven.
550. Croquettes de Pommes a la Dauphine. — 10
floury potatoes, 5 yolks of eggs, 2 whites, 4 oz. flour,
2 oz. butter, 1 oz. grated Parmesan, pepper, salt, and
nutmeg, breadcrumbs, and frying fat.
Wash and peel the potatoes, cut into quarters, put
them in a stewpan with cold water, add a little salt,
and cook until tender ; drain and put on a sieve ; next,
place them on a dish in the oven to get thoroughly
dry, and then rub through a sieve. Prepare a choux
paste with | pint water, butter, flour, and 1 whole and
2 yolks of eggs ; when ready, stir in the potato puree
and cheese, and season with pepper and a little grated
nutmeg. Butter a dish, spread the mixture on it to
get cool. Shape it into croquets on a floured board,
egg and crumb in fresh breadcrumbs, place in a
frying basket, fry a golden colour, drain on a paper
or cloth, season with a little salt, dish up, garnish with
parsley, and serve.