219—Potato Croquettes

Cook quickly in salted water two lb. of peeled and quartered potatoes. As soon as they seem soft to the finger, drain them, place them in the front of the oven for a few minutes in order to dry them, and then tilt them into a sieve lying on a cloth, and press them through the former without rubbing.

Place the purée in a sautépan; season with salt, pepper, and nutmeg; add one oz. of butter, and dry; i.e., stir over a brisk fire until the purée becomes a consistent paste.

Take off the fire, complete with the yolks of three eggs, well mixed with the rest, and turn the paste out on to a buttered dish, taking care to spread it in a rather thin layer, so as to precipitate its cooling. Butter the surface to prevent the preparation’s drying.

To make croquettes, equal portions of this paste, i.e., portions weighing about one and one-half oz. of it, are rolled on a flour-dusted board into the shape of a cork, a ball, or a quoit. These are now dipped into an Anglaise (No. 174, Anglaise (for Egg-and-bread-crumbing)) and rolled in bread-crumbs or raspings, the latter being well patted on to the surface of the croquettes, lest they should fall into the frying fat. Let the patting also avail for finishing off the selected shape of the objects. These are then plunged into hot fat, where they should remain until they have acquired a fine, golden colour.