CookEat Recipe
Potatoes Marquise
Six piped potato-egg roses from No91 brioche potato mixture. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1044. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected pasteurized whole eggs and verify 74°C in the baked forms. Child 1044 uses only the complete No 91 raw base, followed by its own six piped roses and ten-minute baking guide; no parent rolling flour, top butter drops or preliminary brioche bake. Limites : Eight-potato mass, mash recovery, rose dimensions, piping integrity and actual bake duration remain unknown. Six forms are the source construction, not diners; no rolling-flour retention applies to this child.
Method
Steps
Step 1
Peel eight medium potatoes and boil in 1900 mL water with one teaspoon salt for the thirty-five-minute guide until tender. Drain thoroughly and press through a potato masher into a bowl. Add the SEPARATE half teaspoon salt, provisional half teaspoon white pepper, ONE LIGHT teaspoon grated nutmeg, TWO pasteurized whole-egg equivalents and 14 g butter. Mix with a wooden spoon for FIVE minutes. Stop at this raw No 91 base; no rolling flour or brioche bake is used.
Step 2
Fit a dentilated decorative pastry nozzle to a bag and pipe ALL the actual base into SIX rose-like forms on a lightly buttered tin. Bake using ten minutes as the historical guide until the forms are set and their egg-containing centres reach 74°C. Transfer to a hot dish and serve.
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