INGREDIENTS

INSTRUCTIONS

Today's recipe also calls for clarified butter. To prepare, simply  cut
2 lbs. of unsalted butter into pieces and place in a medium  saucepan
over low heat. Use a ladle to skim off the foam that rises  to the top
of the butter, taking care to leave the clear, yellow  butter in the
sauté pan. Let the butter cool slightly, then  carefully strain it
through a fine sieve into a clean glass  container. Make sure you leave
the milky residue in the bottom of the  saucepan and discard it. You
can refrigerate clarified butter for up  to 2 weeks, or freeze it for
up to 30 days. Two pounds of regular  unsalted butter should yield
about 3 cups of clarified butter.  So why all the extra work to remove
some solids from the butter?  Simply stated, clarified butter burns
less readily because milk  solids are removed during the clarifying
process. Also, you can store  your clarified butter longer than regular
butter. If you don't want  blackened-potatoes potato pancakes, you'll
want to make the extra  effort to cook them in clarified butter.  Place
the cubed potatoes with a dash of salt in a large pot and cover  with
cool water. Bring the potatoes to a boil over high heat, then  reduce
heat to medium-high, partially cover, and simmer for about 15  minutes,
or until soft. Drain well and put through a potato ricer  into a large
mixing bowl.  Add milk to the riced potatoes and beat until smooth and
fluffy. Stir  in the flour until well blended. Beat in the whole eggs,
one at a  time, and then beat in the egg whites in the same, singular
manner.  Mix just enough to combine the ingredients without
overprocessing the  mixture, add the cream.  Preheat the oven to about
175-F degrees so you can maintain the  warmth of the fresh potato
pancakes as they are cooked.  Place about one tablespoon of the
clarified butter into a large,  non-stick skillet and drop rounds of
potato batter into it with a  ladle. Cook the pancakes for about 2
minutes on each side, or until  lightly brown, with the centers set.
Transfer the cooked potato  pancakes to a baking sheet and keep the
prepared cakes on the tray in  your warm oven.  Continue cooking the
pancakes until no batter remains, using more of  the clarified butter
as you need it.  Sprinkle the sheet of warm potato pancakes with a bit
of salt, then  arrange the cakes as a partially overlapping circular
layer around  the stuffed veal breasts (yesterday's recipe).  Serve
warm.  Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Oct 4, 1998, converted by MM_Buster
v2.0l.

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