For the appetizer — Fossilized Potato Quenelles (serves 8)
This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.
- 12 potatoes
- 4 eggs
- 2 tablespoons butter
- parsley
- onion
Method: Boil the potatoes, peel, and mash very finely. Add the butter, minced parsley, and half an onion minced (chopped) very finely. Add the yolks of the eggs, beaten very lightly, and then form the potatoes into balls, and throw them for 2 minutes into boiling water. Take out, brush with the whites of the eggs, roll lightly in powdered bread crumbs, and fry in oil.
This recipe is in the public domain and may be used freely.
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