No. 628 — Potato Croquettes for Garnishing Roasts
English historical translation of Molokhovets recipe No. 628 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and wash 1½ Russian pounds of raw potatoes. Barely cover with cold water, add one full teaspoon of salt and cook for about twenty minutes from the boil. Drain thoroughly and rub through a sieve while still hot.
Add two or three egg yolks and two or three teaspoons of potato flour. Mix, salt to taste, then turn onto a board dusted with ¼ Russian pound of flour.
Knead and smooth like dough, cut into small even portions and roll into balls the size of small potatoes, coating each in sifted rusks.
Alternatively form a long roll on a board dusted with stale grated white bread or flour and cut it into pieces approximately 1½ vershoks long.
Fry the croquettes immediately in fresh deep-frying fat for about ten minutes, using the widest possible pan. Lower them with a slotted spoon in only one layer so they do not crush one another. The fat should not be excessively deep; shake the pan as they cook to brown all sides.