Potato Filling

Krumplis Rétes Töltelék

Preparation info

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • 1 pound potatoes
  • 4 eggs, separated
  • Grated rind of 1 lem


  1. Cook the potatoes in their skins; peel them and rice them while hot. Let the purée cool.
  2. In a mixing bowl whip egg yolks till foamy. Add lemon rind and riced potatoes. Mix in the butter and the almonds. Preheat the oven to 400°F.
  3. Whip the egg wh