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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs, Vegetables French Beef, Chicken, French 8 Servings

INGREDIENTS

2 Potatoes, peeled cut 1"
cubes
2 T Unsalted butter
1/2 c Milk
Salt and pepper
Nutmeg, freshly ground
4 Eggs, separated beaten
1 c Fresh breadcrumbs
Vegetable oil for deep
frying
MEAT FILLING:
1 T Unsalted butter or veg oil
2 Shallot, minced
1 Onion, finely chopped
1 T All-purpose flour
3/4 c Beef stock
Salt and pepper
1 c Beef or chicken leftovers
diced

INSTRUCTIONS

Steam potatoes until soft.  Preheat oven to 300 F.  Meat filling: Melt
butter or oil in a saucepapn. Add the shallots and  onion and saute
over a low fire. Add the flour and let brown. Moisten  with the beef
stock. Season with salt and pepper and let reduce over  moderate heat.
Stir in the diced meat.  Set the mixture aside.  Rub the potatoes
through a ricer or food mill into a pan.  Add the  butter and milk.
Season with salt, pepper, and nutmeg.  Beat the pureed potatoes well
over low heat, 3-5 minutes until they  are very dry and thick.  Add 2
beaten eggs.  Beat again.  Your puree  should be very thick.  Remove
from the fire and cool.  Make balls the size of an egg with the potato
puree.  Flatten them  lightly and make an indentation in the middle of
each.  Heat oil to 365 F.  Dip the balls of potato puree in beaten egg
and  then in breadcrumbs.  Fry in the hot oil, in batches, until
golden,  about 2 minutes.  drain on towels and put aside.  Pile the
diced meat filling in the middle of each bouchee like a dome  and place
in an ovenproof disih.  Heat in the oven for 15 minutes.  Serve hot.
Leftover roasted or braised beef, chicken, veal or lamb may be used.
Shared by Sherilyn Schamber Recipe By     : Pampille's Table  Posted to
MC-Recipe Digest V1 #237  Date: Wed, 09 Oct 1996 08:45:33 -0700  From:
Sherilyn Schamber <sherschm@concentric.net>  NOTES : A translation and
adaptation of Marthe Daudet's 1919 classics  "Les Bons Plats de
France,"  by Shirley King.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 280
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 103.3mg
Sodium: 341mg
Potassium: 800.6mg
Carbohydrates: 45g
Fiber: 5.8g
Sugar: 11.3g
Protein: 10.4g


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