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Emily Netuzed recipe book, August 1874
Page 94
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Gateau pommes de terre au parmesan Wash, peel + quarter 6 potatoes boil as for a puree, pass thro' a sieve + put the potatoes back in the same sauce-pan with 4 yolks of eggs, 2 oz butter, a little salt, pepper + mustard, mix all well together, stir over the stove + add half a glass of cream + 1/4 lb grated parmesan cheese, then mix 4 whites of eggs well beater up very lightly with the other ingredients, butter a plain mould or a fire dish + pour into it, bread-crumb the mould bake in a moderate oven + turn the cake out. Serve very hot it should look like a rice cake
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Gateau pommes de terre au parmesan Wash, peel + quarter 6 potatoes boil as for a puree, pass thro' a sieve + put the potatoes back in the same sauce-pan with 4 yolks of eggs, 2 oz butter, a little salt, pepper + mustard, mix all well together, stir over the stove + add half a glass of cream + 1/4 lb grated parmesan cheese, then mix 4 whites of eggs well beater up very lightly with the other ingredients, butter a plain mould or a fire dish + pour into it, bread-crumb the mould bake in a moderate oven + turn the cake out. Serve very hot it should look like a rice cake
Szathmary Culinary Manuscripts and Cookbooks
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