Potato Soufflé with Parmesan from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Wash and bake three large potatoes in their skins; when cooked, cut in halves and take out the insides, and pass them through a sieve. Steamed potatoes may be used instead of baked if liked; add tw...
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Spoon
Ingredients
- browned breadcrumbs
- pieces of butter
- cayenne
- salt
- parmesan cheese
- warm butter
- raw yolks of eggs
- whites
- potatoes
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