Reference > Farmer's Cookbook > POTATOES > Duchess Potatoes
  Potatoes Baked in Half Shell Maître d’Hôtel Potatoes  
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Duchess Potatoes

To two cups hot riced potatoes add two tablespoons butter, one-half teaspoon salt, and yolks of three eggs slightly beaten. Shape, using pastry bag and tube, in form of baskets, pyramids, crowns, leaves, roses, etc. Brush over with beaten egg diluted with one teaspoon water, and brown in a hot oven.


CONTENTS · BIBLIOGRAPHIC RECORD
  Potatoes Baked in Half Shell Maître d’Hôtel Potatoes  
 
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