Recipes for high-class cookery : as used in the Edinburgh School of Cookery.

Date:: [1912]

Catalogue details

Licence: In copyright

Credit: Recipes for high-class cookery : as used in the Edinburgh School of Cookery. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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POTATO CROQUETTES. ^ lb. cooked potatoes, i oz. butter. 1 yolk. 1 good teaspoonful parsley. 1 oz. Parmesan cheese. Cayenne and salt. Rub the potatoes through a wire sieve. Melt the butter in a pan ; add all the other ingredients, and cook over the fire till the mixture will roll smoothly into balls. Cool slightly, form into balls, rolls, or fancy shapes ; coat with beaten egg and bread-crumbs, and fry in smoking hot fat. Drain well; dish and garnish with parsley. Wash and scrape the salsify thoroughly, using lemon juice or vinegar in each water to preserve the colour. Boil in boiling salted water, with few drops of lemon juice or vinegar, till tender, about thirty minutes ; drain and dish. Pour over melted butter, or coat with Bdchamel, Hollandaise sauce, etc. SALSIFY. 1 bundle salsify. Boiling water. Salt. Lemon juice.