Potatoes à la Princesse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take one pound of plainly boiled potatoes and pass them through the wire sieve; mix well into this Purée one and a half ounces of butter, one ounce of Parmesan cheese, one and a half raw yolks of...
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Cooking tools:
- Pot
- Stove
- Fine-mesh sieve
- Kitchen scale
- Mixing bowl
- Wooden spoon
- Piping bag
- Baking sheet
- Pastry brush
- Oven
Ingredients
- paste
- flour
- egg
- raw yolks of eggs
- parmesan cheese
- white pepper
- salt
- butter
- potatoes
- warm butter
- parsley
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