Lucy Madden

Potato Subrics

Preparation info
    • Difficulty

      Easy

Appears in
The Potato Year: 300 Classic Recipes
The Potato Year

By Lucy Madden

Published 2015

  • About

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.

Ingredients

  • 1 lb (450 g) potatoes, peeled and cut into little dice
  • 1 oz (25

Method

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.