Page:Meier - The Art of German Cooking and Baking.djvu/185




 * 1 lb. of potatoes

⅛ lb. of butter

3 yolks of eggs

Salt to taste

⅛ lb. finely grated bread

Butter or lard for frying

1 pinch of pepper

Preparation: The potatoes are washed, cooked, peeled, grated and pressed through a potato masher. The butter is creamed with the yolks of eggs and grated potatoes stirred in and seasoned with salt and pepper. Small croquettes are formed, rolled in bread crumbs and fried in butter or lard to a nice color. Serve hot.


 * 1 lb. of potatoes

⅛ lb. of butter

4 yolks of eggs

1 tbsp. of Parmesan cheese

1 pinch of nutmeg

1 pinch of pepper

Salt to taste

½ cup of flour

1 cup of roll crumbs

Lard for frying

Preparation: The potatoes are boiled, peeled, grated or mashed. Cream the butter, stir in the yolks of eggs, Parmesan cheese, nutmeg, pepper and salt, the mashed potatoes and flour. Balls, walnut size, are formed from this mass, rolled in roll crumbs and fried in hot lard to a nice golden yellow color. The lard should be deep enough for the balls to float. Drain in a colander or on paper.

Remarks: These potato balls are nice to garnish meat platters.


 * 1 lb. of potatoes

¼ lb. of butter or good drippings

1 tsp. of chopped onions

1 pt. good beef bouillon

1 pinch of pepper

2 tbsps. of vinegar or to taste

Salt to taste

3 tbsps. of flour

Preparation: The potatoes are cooked, peeled and sliced. While they are boiling, the dressing is prepared. Brown the butter or lard with the onions, stir in the flour, stew a little while, add the bouillon and season to taste with vinegar, salt and pepper and cook a few minutes. Put in the boiled sliced potatoes, cook a few minutes and serve.