This section is from the book "Cooking For Profit", by Jessup Whitehead. Also available from Amazon: Cooking for Profit.
Make the same mashed potato preparation as for croquettes with one or two yolks in it, take it on the pastry board with a little flour, make a long roll of it, cut off slices like common biscuits in size, dip them in egg and cracker dust twice over, giving them a double coating. Then take a small cutter and mark a lid in each one as you would in a puff-paste tartlet. Put them in the frying basket to fry, and only keep them in the hot lard a short time lest they burst out of shape. When of a good, yellow-brown color take up, lift out the lid with a teaspoon point and scoop out the inside, making a crisp shell of potato to be filled with any kind of savory ragout or mince. After making the round shape once, oval and diamond and boat shapes can be made as well. It is work that consumes a good deal of time - not adapted for crowded houses.
Make the same as directed for potato croustades, No. 874, using boiled rice mashed with yolk of egg instead of potato.
 
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