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here to start at the beginning, the homepage of Eat Dangerously. . .
. . .because "Being healthy pays
off when you’re old while eating delicious food pays off RIGHT NOW."
 24. Potato Soufflé. Take any number of large potatoes-the less eyes and the firmer the akin the better. Clean them thoroughly, and then bake them ; after which cut a round piece not quite so large as a half crown out of each potato, and remove as much of the inside as can be obtained without damage to the skin. Mash the potato with cream, adding a little butter, sprinkle over a little salt, and put to it half a pint of milk ; give it all a boil ; take the whites of three eggs, whip them until they froth, add them to the potato while it boils, and then make the potato into a paste ; return this through the orifice in the skin until each skin is full ; bake them, and serve. |
