/ck/ - Food & Cooking

>>19263794
Ricotta in lasagna comes from southern Italy, where it's entirely traditional. However, in that case, it's combined with meatballs and sometimes hard-boiled eggs.
American Lasagna combines the bolognese of the northern Italian version, with the ricotta and cheese of the southern Italian version.
John's bolognese was very mediocre, I agree.

Egg yolk is a fairly common addition to mashed potatoes, especially preparations that are going to be baked a second time.
>2235—POMMES DE TERRE MOUSSELINE
>Prepare a flawn-crust, baked without colouration.
>Meanwhile, bake a few Dutch potatoes in the oven ; withdraw their pulp ; season it with salt and white pepper, and work it over the fire with four oz. of butter and the yolks of two eggs per lb. of its weight. Add one-sixth pint of whisked cream, and set the preparation in the crust, shaping it like a dome. Decorate by means of a piping-bag, fitted with a grooved pipe, with some of the preparation which should have been put aside ; sprinkle with melted butter, and set to glaze quickly
Thats from Escoffier.