French Potato Croquettes

Ingredients

• 2 cups hot riced potatoes
• 2 tablespoons butter
• Yolks 3 eggs
• ½ teaspoon salt
• Few grains cayenne

Steps

1. Mix ingredients in order given, and beat thoroughly. Shape in balls, then in rolls, pointed at ends. Roll in flour, mark in three places on top of each with knife-blade to represent a small French loaf. Fry in deep fat, and drain on brown paper.
2. [Illustration:
3. POTATO CROQUETTES READY FOR FRYING.—Page 316. ]
4. [Illustration:
5. POTATO NESTS (Page 314). POTATOES, SOMERSET STYLE (Page 315). ]
6. [Illustration:
7. CUCUMBER SALAD.—Page 328. ]
8. [Illustration:
9. CUCUMBER BASKETS.—Page 328. ]

More recipes with potatoes, butter, eggs or cayenne pepper

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.