CookEat Recipe
Subrics of Potatoes
Subrics of Potatoes Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2819. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed times are historical guides; record selected safe product, temperature and actual yield. Limites : Actual ingredient weights where unprinted, temperature measurements, finished texture, losses, yield and portions remain unmeasured; preserve the listed controls and historical quantities.
Method
Steps
Step 1
Boil SIX peeled potatoes in two quarts salted water thirty-minute guide, drain/mash. Stir in half-ounce butter, ounce Parmesan, THREE yolks and seasonings over fire five minutes, reaching safe egg centre 74°C.
Step 2
Using a lightly buttered TABLESPOON, scoop the actual mixture into TWO tablespoons hot melted butter. Fry THREE MINUTES on EACH side as a guide; serve hot. Shaping-spoon butter remains unquantified; the source fixes no finished piece count.
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