When the puréed potatoes are cool, mix with the flour, egg yolks, melted butter and season with the salt. Divide into 8 portions and press out into squares.
Have the sausages quickly browned in hot oil and cooled. Place one on each potato square and fold over to form a roll.
Place on an oiled baking tray, brush with the egg white and bake in a moderate oven
Antoille-Auguste Parmentierwas a French pharmacist who first became acquainted with potatoes when a prisoner of the Germans during the Seven Years’ War. On his return home he hosted all-potato dinners at which he entertained the nobility of Europe. One of his guests was Benjamin Franklin, who later introduced the plant to Thomas Jefferson, who then grew potatoes in his garden at Monticello.
© 2015 All rights reserved. Published by Mercier Press.