Potato Croquettes
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Archive recipe
A historic Creole dish of potatoes, parsley, cream, onion juice and butter. Adapted from Potato Croquettes, from The Picayune's Creole Cook Book (1910).
Adapted from Potato Croquettes, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/potato-croquettes-8.md.
The dish
4 of 11 items checked
archive.org
4 of 11 items checked · 5 aisles
Beat the yolks to a cream and add them to the potatoes
Mix well and then add the cream and all the other ingredients
Mix well, and put into a saucepan over the fire, and stir until the mixture leaves the side of the vessel
Take off the fire, and set to cool
When cold, form into cylinders of about two and a half inches in length and one in width
Roll first in a beaten egg, to bind, and then in bread crumbs
Fry to a golden brown in boiling lard
When done, lift out of the lard with a skimmer, and drain on brown paper in the mouth of the oven
Serve for breakfast, or as a garnish for meats
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)