Home › The Principles of Cookery › POTATO BALLS (another way)

POTATO BALLS (another way)

Mash one pound of dry mealy potatoes until they are quite smooth. Before they have time to cool, mix with them a table-spoonful of hot milk, one ounce and a half of clarified butter, a salt-spoonful of salt, a pinch of pepper, a little grated nutmeg, and the well-beaten yolks of three eggs. Beat the mixture till these ingredients are thoroughly blended, then add the whites of the eggs whisked to a firm froth. Mould the preparation into small balls the size of a large marble, and fry in hot fat until they are lightly browned. Drain, and serve the balls piled on a hot napkin. Time to fry, five or six minutes. Probable cost, 8d. Sufficient for three or four persons.