POTATOES A LA DUCHESSE.
One pound cooked potatoes, one to two tablespoonfuls evaporated milk, loz. butter, one egg yolk, salt and pepper, beaten egg for brush. Sievo the potatoes, melt the butter in a pan, add the potatoes, yolk, and seasonings, and enough evaporated milk to bind all together. Tho mixture must not be made moist. Beat well and turn on to a slightly floured board; shapo into round cakes or squares, and mark across in lattice pattern with the back of knife; put.,on to a greased tin, brush over with beaten egg, and cook in a moderate oven until pale brown. Serve piled on a hot vegetable dish. This foundation mixture may be used to make croquettes or fancy shapes, which are then coated with eggs and crumbs and fried. ,
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https://paperspast.natlib.govt.nz/newspapers/NZH19320423.2.177.53.2
Bibliographic details
New Zealand Herald, Volume LXIX, Issue 21165, 23 April 1932, Page 7 (Supplement)
Word Count
131POTATOES A LA DUCHESSE. New Zealand Herald, Volume LXIX, Issue 21165, 23 April 1932, Page 7 (Supplement)
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