Quantity for 6 Persons.
12 large potatoes
1/4 tsp. of grated onion
1/10 lb. of butter
1 pinch of pepper
2 yolks of eggs
Salt to taste
1/2 tbsp. of Parmesan cheese
Some butter for frying
1 tsp. of finely chopped parsley
Preparation: The potatoes are washed well and cooked
in their jackets, removed from the fire when barely done,
strained, peeled, then carefully cut into halves and scooped
out. The pieces which have been removed, are pressed through
a potato masher and mixed with butter,_ Parmesan cheese,
onion, parsley and yolk of egg. Season with salt and pepper
and put back into the scooped out potato halves, smooth off on
top, sprinkle with salt and fry in butter to a golden yellow
color.
Remarks: They are very fine to serve with cold meats or
to garnish hot meat platters.
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