Stuffed Potatoes
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- two ounces of butter
- eight very large potatoes
- two minced onions
- three beaten eggs
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Take eight very large potatoes, wash and pare them.
- Make a small slit or incision in each of them, and scoop out carefully with a knife as much of the inside as will leave all round a shell about the thickness of two cents.
- Then make a force-meat of the substance you have taken out of the inside, mixing it with two minced onions, a small piece of minced cold ham or pork, about two ounces of butter, and a little parsley;
- adding the yolks of two or three beaten eggs.
- Mix the stuffing thoroughly, by pounding it in a mortar.
- Butter the inside of the potatoes, and fill them with this mixture.
- Then having buttered a large dish, lay your potatoes in it separately.
- Bake them half an hour, or till they are of a fine brown.
- When you mash potatoes, moisten them with milk or cream, adding a little salt.
- Heap them up on the dish in the form of a pyramid.
- Smooth the sides of the pyramid with the back of a spoon, and brown it by holding over it a red-hot shovel.
Plating
Cookware for this recipe
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Mortar and pestle
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Chef's knife
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Cutting board