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CATEGORY CUISINE TAG YIELD
Meats, Dairy Essnce09 4 servings

INGREDIENTS

1 1/2 c White chicken stock
1 c Idaho potatoes; peeled, diced small
1 tb Cream
1 tb Unsalted butter
Salt; to taste
Freshly ground black pepper; to taste
Truffle oil; optional

INSTRUCTIONS

Boil the potatoes until very tender in the chicken stock. Using a hand-held
mixer, puree until very smooth. Incorporate the cream and butter. If too
thick, thin with more cream and butter. Season with salt, pepper, and
truffle oil. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2252 broadcast 07-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-03-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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