Name: Duchesse Potatoes
Ingredients: 1 lg Potato; 2 ts Milk; 1 Egg yolk; 1 ds Tabasco sauce; Salt and white pepper; to taste; 1 ts Minced fresh parsley

The road to the Kingdom is not so pleasant, and comfortable, and easy, and flowery, as many dream. It is not a bright sunny avenue of palms. It is not paved with triumph, though it is to end in victory. The termination is glory, honor, and immortality; but on the way, there is the thorn in the flesh, the sackcloth, and the cross. Recompense later; but labor here! Rest later; but weariness here! Joy and security later; but here endurance and watchfulness – the race, the battle, the burden, the stumbling block, and oftentimes the heavy heart.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

1	lg	Potato
2	ts	Milk
1		Egg yolk
1	ds	Tabasco sauce
		Salt and white pepper; to taste
1	ts	Minced fresh parsley

INSTRUCTIONS

Could it be "coquilles"? Just in case, this came from the Akron Beacon
Jornal, Sunday, May 30, 1993 and the recipe is courtesy of the RiverFront
Restaurant at Sheraton Suites.
Peel and quarter potato. Cook, drain water, and mash. Add beaten egg yolk,
seasonings and parsley. Cool.
Using a pastry bag, pipe potato through a No. 8 tip around edge of two
small ovenproof dishes.
Posted to EAT-L Digest  by Meghan E Gray-Leckrone
<meg-leckrone@MAILEXCITE.COM> on Jan 7, 1998

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