Potato Cake II
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g potatoes
- g butter
- g flour
- count eggs
- spoonful grated Parmesan
- milk
- salt
Instructions
- Make a balsamella (bechamel) with the flour, half the butter, and enough milk.
- Stir in the cooked, sieved potatoes and work over the heat, adding the rest of the butter, salt, and enough milk for a dough that is not too soft.
- When cold, add the Parmesan and eggs and brown the cake as in No. 446.