Croquettes of Potatoes à la Maître d’Hôtel

Croquettes de Pommes de Terre à la Maître d’Hôtel


Cook one pound of potatoes, and, when they are quite dry, pass them through a fine wire sieve, then, while they are hot, mix them with one ounce of butter, a pinch of salt, a dust of white pepper, and two raw yolks of eggs. Mix into a paste, and let it remain till cold, then roll out with a little flour, and make into cylinder shapes two inches long by one inch in diameter; egg and breadcrumb, and fry in clean boiling mutton fat till a nice golden colour; arrange on the dish, and serve with maître d’hôtel butter. These can also be served on a napkin or dish-paper without garnish.