This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food [1919].
To about a pint of hot riced potatoes add two tablespoonfuls of butter, half a teaspoonful of salt, the beaten yolks of three eggs, and enough hot cream or milk to let the mixture pass easily through a forcing-bag with the tube attached. Shape as desired; brush over with a little beaten egg, diluted with milk or water, and brown in a hot oven.
Fill the forcing-bag with duchess potato mixture (white or sweet). Hold the bag in an upright position, tube pointing downward, and force out the potato; at the proper moment press the tube gently into the mixture and raise it quickly, to break the flow. To make another style of rose, use a six-pointed tube, points almost meeting. Hold the bag in a position at right angles to that indicated in the first case, and force out the potato in a deeply cleft cord, which is coiled round and round in smaller and smaller circles; or shape in bowknots. Shape the roses on a buttered tin sheet, brush over with beaten egg, diluted with milk or water, and brown in the oven. Remove with a spatula or broad-bladed knife, and use as a garnish for meat or fish. When used as a border for a creamed dish, set closely together on the serving-dish, to avoid removal. Smaller roses may be arranged between the larger ones, so as to make a solid wall, to retain what may be served within. Sometimes the whole wall is built up of small roses, in a manner similar to that in which children make bur baskets.
Omit the hot milk or cream and the yolks of two of the eggs from the duchess potato mixture, add pepper and a few drops of onion juice, shape as desired, then egg-and-bread-crumb and fry in deep fat. Add fine-chopped parsley and sweet herbs to the mixture, shape into balls and finish as croquettes, and potato boulettes are formed. Make a well in a ball of the mixture, put into this a teaspoonful of peas, asparagus, cubes of chicken, etc., in cream sauce, cover with more of the potato mixture, shape as desired, egg-and-bread-crumb, and croquettes en surprise result.
 
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