Name: Dauphine Potatoes
Ingredients: 1 1/2 lb Russet; (baking) potatoes; ; (about 3); 3 tb Unsalted butter; cut into bits; 1 ts Salt; A pinch of freshly grated nutmeg; 1/2 c All-purpose flour; 2 lg Eggs; Vegetable oil for deep-frying the; ; potatoes; Coarse salt for sprinkling the croquettes; ; if desired

Has it ever occurred to you that one hundred pianos all tuned to the same fork are automatically tuned to each other? They are of one accord by being tuned, not to each other, but to another standard to which each one must individually bow. So one hundred worshipers [meeting] together, each one looking away to Christ, are in heart nearer to each other than they could possibly be, were they to become ';unity' conscious and turn their eyes away from God to strive for closer fellowship. Social religion is perfected when private religion is purified.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables		November 19	1	servings

INGREDIENTS

1 1/2	lb	Russet; (baking) potatoes
		; (about 3)
3	tb	Unsalted butter; cut into bits
1	ts	Salt
		A pinch of freshly grated nutmeg
1/2	c	All-purpose flour
2	lg	Eggs
		Vegetable oil for deep-frying the
		; potatoes
		Coarse salt for sprinkling the croquettes
		; if desired

INSTRUCTIONS

Bake the potatoes in a preheated 425F. oven for 50 minutes to 1 hour, or
until they are soft, halve them lengthwise, and scoop the potato out of the
shells with a spoon, reserving the shells for another use. Force the
scooped-out potato through a ricer or a food mill fitted with the medium
disk into a large bowl. (There should be about 2 cups riced potato.)
In a saucepan combine 1/2 cup water, the butter, the salt, and the nutmeg,
bring the mixture to a boil, and stir in the flour all at once. Reduce the
heat to moderate and beat the mixture vigorously with a wooden spoon for 3
minutes, or until the paste pulls away from the side of the pan and forms a
ball. Remove the pan from the heat, add the eggs, 1 at a time, beating
after each addition, and beat the mixture until it is smooth and shiny.
Add the potatoes and beat the mixture until it is combined well. The potato
mixture may be prepared up to this point 1 day in advance and kept covered
and chilled. In a deep fryer or large kettle heat 2 inches of the oil until
it registers 340F. on a deep-fat thermometer. Transfer the potato mixture
to a large pastry bag fitted with a 1/2-inch star tip and pipe eight 2
1/2-inch lengths, cutting them with kitchen shears or a small knife,
directly into the oil. Fry the croquettes, turning them with a slotted
spoon, for 3 minutes, or until they are crisp, golden, and cooked through,
transfer them as they are fried to paper towels to drain, and sprinkle them
with the salt. Make more croquettes in batches with the remaining potato
mixture and transfer the drained croquettes to a rack set in a jelly-roll
pan (to prevent them from becoming soggy). The croquettes may be made 2
hours in advance, kept covered loosely with paper towels at room
temperature, and reheated on the rack in a preheated 400F. oven for 5
minute s, or until they are heated through and crisp. If not making the
croquettes in advance, keep them warm in a preheated 300F. oven.
Serves 6.
Gourmet November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”