Stuffed Potatoes

A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).

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A historical recipe

The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

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.

Six medium-sized potatoes, some quenelle forcemeat (see page 79), 1 truffle (coarsely minced), 3 olives (also minced), 1 oz.
butter, small quantity cream (or milk), seasoning.
Method.--Wash the potatoes thoroughly and bake them, without removing the skins, until they are well cooked.
Cut a small piece from the top of each, remove the inside, taking care not to break the skin, and pass it through a potato presser into a basin;
add the butter, a little cream or milk, and season with salt, pepper, and nutmeg, and beat the potato with a wooden spoon until it is very light and quite white.
Then carefully replace some of it in the skins, pressing it back against the sides with the handle of a small spoon, thus leaving the middle hollow;
prepare a forcemeat according to the recipe given for Quenelles à la Reine, and after passing it through the sieve add the truffle and olives and use it for filling the centre of the potatoes.
Add sufficient carmine to the potato left over to colour it a pretty clear red, fill a forcer (with a small rose pipe) with it and make a rose on the top of each potato sufficiently large to cover the hole;
put the potatoes into a hot oven for fifteen minutes, and serve them garnished with watercress and accompanied by a watercress, tomato, and celery salad.