Duchess Potatoes

Pommes de Terre a’ la Duchesse

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Dozen Boiled Potatoes
  • The Yolk of an Egg

Method

Take one dozen boiled Potatoes, mash them, and form into small square cakes. Criss-cross them gracefully with a knife, brush with the yolk of an egg beaten in water or milk, and set in the oven to bake to a delicate brown.