Potato Subrics

Subrics are like the little croquettes normally served in France as an hors d’oeuvre or small entrée. To clarify butter, heat it over a gentle heat until the oil separates from the whitish part and then put through a muslin sieve.


  • 1 lb (450 g) potatoes, peeled and cut into little dice
  • 1 oz (25 g) butter
  • ¾ pint (400 ml) béchamel sauce
  • 1 egg, beaten
  • 3 egg yolks
  • Sea salt and freshly ground black pepper
  • A little nutmeg
  • Clarified butter for frying


Parboil the potato dice for 2 minutes. Drain and cook lightly in the butter for a few minutes. Stir into the béchamel sauce and then add the beaten egg, egg yolks, seasoning and nutmeg. Heat the clarified butter and drop little spoonfuls of the potato mixture into the pan. Fry until golden on both sides.

‘Stir-about and potatoes are what the people live on. All they buy from the shopkeepers is tea and drapery.’

From In Castle and Cabin by George Pellew, 1888.