and Potato Rissole
A sprinkling of parsley flakes creates a nice touch. This recipe may
be prepared and refrigerated for 24 hours before frying.
2 pounds potatoes
¼ cup butter
6 egg yolks
½ teaspoon white pepper
1 pound Swiss cheese, grated
sifted all-purpose flour
soft bread crumbs
parsley flakes, optional
Pare the potatoes and cut into eighths. Place in a saucepan and cover
with water. Add 1 tablespoon of salt. Cover and bring to a boil. Reduce
heat and simmer for 15 minutes or until tender. Drain potatoes; press
through a food mill or mash well. Place in a dry saucepan and add the
butter. Cook over low heat, stirring constantly, until butter is melted
and mixture is dry. Place in a bowl; refrigerate until cool. Beat in
egg yolks, pepper and salt to taste. Add the cheese and stir until well
mixed. Chill well.
Shape with hands
into 4-inch sausage-shaped rolls; Coat each roll well with flour. Beat
the eggs with ¼ cup water until mixed. Dip the potato rolls into
eggs, then coat well with bread crumbs. Place on a cookie sheet and
chill thoroughly. Fry in deep fat at 375° until brown; do not overcook.
Drain on paper toweling; place on a platter. Garnish with chopped parsley.
These may be kept warm in a 200° oven if desired.