Potato Croquettes

Pommes de Terre en Croquettes

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Cupfuls of Mashed Potatoes
  • A Tablespoonful of Chopped Parsley
  • 2 Tablespoonfuls of Cream
  • A Teaspoonful of Onion Juice
  • A Teaspoonful of Salt
  • An Ounce of Butter
  • The Yolks of 2 Eggs
  • A Dash of Cayenne
  • Bread Crumbs


Beat the yolks to a cream, and add them to the Potatoes. Mix well, and then add the cream and all the other ingredients. Mix well, and put into a saucepan over the fire, and stir until the mixture leaves the side of the vessel. Take off the fire, and set to cool. When cold, form into cylinders of about two and a half inches in length and one in width. Roll first in beaten egg, to bind, and then in bread crumbs, and fry to a golden brown in boiling lard. When done, lift out of the lard with a skimmer, and drain on brown paper. Serve for breakfast, or as a garnish for meats. Utilize left-over Potatoes in this way. Serve with fish, fried, broiled or baked.

Boulettes are prepared in exactly the same manner, only thyme and bay leaf, minced very fine, are added, and the Potatoes are formed into Balls or Boulettes. Boulettes are eaten more generally at breakfast, and Croquettes at dinner, especially with fish.