Ingredients: (for 4 servings): 3 sprigs parsley, finely chopped. 1 scallion, finely chopped. 4 shallots, peeled and finely chopped. 2 cups chopped cooked meat (leftover meat or poultry). 2 pounds potatoes. 3 1/2 tablespoons butter. 1 egg. 1 egg, separated. Salt. Pepper. Flour. Oil for frying. Chopped parsley (to garnish).
- The Herbs and the Meat: Mix the finely chopped parsley, scallion, and shallots with the chopped meat.
- The Potatoes: Boil the potatoes in their jackets (skins) for thirty minutes in lightly salted water. Peel while still hot; then mash with a fork.
- The Patties: Combine the mashed potatoes and the chopped ingredients. Add the butter, egg, and egg yolk. Salt and pepper to taste. Shape into medium patties. (If they are too small, they will be too crunchy, and if too large, the centers will not cook thoroughly.) Beat the egg white until it begins to stiffen. Dip the patties into the egg white; then roll them in flour.
- Cooking the Patties: Place the patties in a frying pan with very hot oil. Turn so that they will brown on all sides.
- To Serve: Drain well, and serve garnished with parsley.
Date/Year and Region
I followed the recipe exactly as stated. For the leftover meat, I used ham:
|Chopped Ham and Vegetables|
I have never boiled potatoes with their skins on before I made this recipe. It was really easy to peel the skins and the potatoes remained fluffy and not water-logged:
|Peeling the Boiled Potatoes|
|All Ingredients Combined|
|Fried Potato and Ham Patties|
How Accurate Is It?
- When Food Changed History: The French Revolution by Lisa Bramen for Smithsonian.com, July 14, 2010.
- http://forum.marie-antoinette.org/viewtopic.php?f=9&t=1573 for excerpts from:
- Food in History, Reay Tannahill [Three Rivers Press:New York] 1988 (p. 283)
- Gastronomy of France, Raymond Oliver, translated from the French by Claude Durrell [World Publishing Co.: Cleveland OH] 1967 (p. 107-108)
- Six Thousand Years of Bread, H.E. Jacob [Lyons Press:New York] 1997 (p. 246-254)
- The Invention of the Restaurant, Rebecca L. Spang [Harvard University Press:Cambridge MA] 2000 (p. 106-107)
- The Grand Masters of French Cuisine: Five Centuries of Great Cooking, Celine Vence and Robert Courtine [G.P. Putnam:New York] 1978 (p. 253)