Recipes > Vegetables > Potatoes > Potato Croquettes > Potatoes in Croquettes

Potatoes in Croquettes


  • about 1 quart of potatoes
  • 4 yolks of eggs
  • 2 ounces of butter
  • salt
  • about 1/2 gill of milk
  • bread-crumbs


Peel, quarter, and boil the potatoes. Mash them in a saucepan and mix them with the yolks, butter, salt, and milk; set on the fire, stir for about two minutes, take off, spread on a dish and leave thus for two or three hours, and even over night when for breakfast. When left over night, they may be rather too dry to work them; then mix with a few drops of milk. No matter how long they have been left on the dish, it is necessary to mix them, that is, to mix the top, which is the driest part, with the rest. Dust the paste-board slightly with bread-crumbs, put the potatoes on it, in parts of about a tablespoonful each; then, with the hands and a knife, shape them according to fancy, either round, flat, or oval, etc. When shaped round they look like a piece of sausage about two inches and a half long. If wished flat, when shaped round, just flatten them a little with the blade of a knife. Then dip each part in beaten egg, roll in bread-crumbs, and fry in hot fat. Take them off the fat when done, turn them into a colander, and immediately dish, and serve them as warm as possible. Potato croquettes are sometimes called potato-balls. When the croquettes are shaped flat, they are also called "a la duchesse."

Another Duchesse

When the potatoes are ready to be spread on the dish to cool, put them in the pastry-bag and squeeze them out of it like lady's fingers, bake, and serve warm. It makes a sightly dish.


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Hand-Book of Practical Cookery (1884).

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