| 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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