Potato Boulettes



  • Potatoes, 1 lb.
  • butter, 2 oz.
  • salt, 1 teaspoonful
  • eggs, 4: 5 minutes.


Boil some good potatoes as dry as possible, or let them be prepared by Captain Kater’s receipt; mash a pound of them very smoothly, and mix with them while they are still warm, two ounces of fresh butter, a teaspoonful of salt, a little nutmeg, the beaten and strained yolks of four eggs, and last of all the whites thoroughly whisked. Mould the mixture with a teaspoonful and drop it into a small pan of boiling butter, or of very pure lard, and fry the boulettes for five minutes over a moderate fire: they should be of a fine pale brown, and very light. Drain them well and dish them on a hot napkin.

Obs.—These boulettes are exceeding light and delicate, and make an excellent dish for the second course; but we think that a few spoonsful of sweet fresh cream boiled with them until the mixture becomes dry, would both enrich them and improve their flavour. They should be dropped into the pan with the teaspoon, as they ought to be small, and they will swell in the cooking.