Potato Balls from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cook the potatoes as in preceding recipe, or use cold left-over Potatoes for this dish. Mash the Potatoes well, and add an equal quantity of cold leftover meat or pork, minced very fine. Season wel...
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Ingredients
- 8 Potatoes
- 1½ Cupfuls of Chopped Beef, or Pork, (Left-Over)
- A Kitchenspoonful of Butter
- ½ Pint of Milk
- Parsley, Shallots or Onions, Minced
- 2 Eggs
- Boiling Lard
- Parsley to Garnish
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