| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Side, Dishes |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1 |
c |
Flour |
| 2 |
tb |
Butter |
|
|
Salt |
| 3 |
|
Eggs |
| 1 1/2 |
lb |
Potatoes, mashed |
|
|
Salt, pepper, nutmeg |
|
|
Oil, for frying |
INSTRUCTIONS
CHOUX PASTE
POTATOES
Make choux paste: Bring water, salt and butter to boil in a saucepan. Add
flour, stirring vigorously until dough leaves the sides of the pan. Add the
eggs, one at a time, stirring to incorporate each egg.(May be done in food
processor) Blend potatoes, seasonings and paste. Deep fry in small batches
until puffed and golden.
NOTES : These potatoes are delicious with any kind of meat.
Recipe by: Miriam Podcameni Posvolsky Posted to Kitmailbox by Leon & Miriam
Posvolsky <posvolsk@centroin.com.br> on Jul 02, 1997
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”