Potatoes a la Parisienne

Pommes de Terre a la Parisienne

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 8 Potatoes
  • A Kitchenspoonful of Butter
  • ½ Pint of Milk, or Water
  • 2 Eggs
  • A Teaspoonful of Orange Flower Water


Peel the Potatoes and let them boil till tender in salt and water. Take them out of the water and grate and mash into a paste. Put this Potato paste in a saucepan with a kitchenspoonful of butter and a half pint of milk or water, more or less, according to the dryness of the Potatoes. Season lightly with salt and add a teaspoonful of Orange Flower Water to give a pleasant taste. Let all boil together, stirring constantly until a smooth and thick paste is formed. Turn the mixture into another pan, in which you have already beaten two eggs till very, very light. Mix thoroughly and make small Boulettes or Balls of this paste. Have ready a pan of boiling lard, place the Boulettes in it, and when they are a beautiful golden brown, take them out, drain and serve hot. The Orange Flower Water may be omitted. The Boulettes may also be sprinkled with fine white sugar, according to the true Parisian style. The Creoles serve them with or without sugar, according to taste.

Sweet Potatoes may also be prepared after this manner, and are delicious. The Sweet Potatoes are always sprinkled with white sugar.