English Potato Balls, or Croquettes
A historical recipe from Modern cookery for private families, by Eliza Acton (1882).
A historical recipe
Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Modern cookery for private families, by Eliza Acton (1882). Digitised by Project Gutenberg, eBook #72482 (https://www.gutenberg.org/ebooks/72482). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- an ounce of butter
- a pound of them very smoothly
- two ounces of fresh butter
- a teaspoonful of salt
- a teaspoon and drop it
- four eggs
Method
- Boil some floury potatoes very dry, mash them as smoothly as possible, season them well with salt and white pepper, warm them with about an ounce of butter to the pound, or rather more if it will not render them too moist, and a few spoonsful of good cream.
- Boil them very dry;
- let them cool a little, roll them into balls, sprinkle over them vermicelli crushed slightly with the hand, and fry them a fine light brown.
- They may be dished round a shape of plain mashed potatoes, or piled on a napkin by themselves.
- They may likewise be rolled in egg and fine bread-crumbs instead of in the vermicelli, or in ground rice, which answers very well for them.
- POTATO BOULETTES.
- (ENTREMETS.) (Good.) Boil some good potatoes as dry as possible, or let them be prepared by Captain Kater’s receipt;
- mash a pound of them very smoothly, and mix with them while they are still warm, two ounces of fresh butter, a teaspoonful of salt, a little nutmeg, the beaten and strained yolks of four eggs, and last of all the whites thoroughly whisked.
- Mould the mixture with a teaspoon and drop it into a small pan of boiling butter, or of very pure lard, and fry the boulettes for five minutes over a moderate fire: they should be of a fine pale brown, and very light.
- Drain them well and dish them on a hot napkin.
- Potatoes, 1 lb.;
- butter, 2 oz.;
- salt, 1 teaspoonful;
- eggs, 4: 5 minutes.
- Obs.—These boulettes are exceeding light and delicate, and make an excellent dish for the second course;
- but we think that a few spoonsful of sweet fresh cream boiled with them until the mixture becomes dry, would both enrich them and improve their flavour.
- They should be dropped into the pan with the teaspoon, as they ought to be small, and they will swell in the cooking.