No. 2810
Potato Tartlets
Tartelettes de Pommes de Terre
Prepare mashed potatoes the same as for duchess (No. 2785); make it rather firm with egg-yolks, butter and parmesan; with it fill some large buttered molds lined with puff paste parings (No. 146), rolled out thin; press down well, and smooth the tops. Place on a baking sheet and push in a hot oven; unmold when nicely colored and dress as a garnishing or on a folded napkin.