| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
New Orleans |
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Potatoes, peeled |
| 1 |
qt |
Water, boiling |
| 1 |
tb |
Salt |
| 2 |
tb |
Butter |
|
|
Salt (to taste) |
|
|
Pepper, white (to taste) |
INSTRUCTIONS
Form potato balls with melon baller.
Put into boiling water with salt and simmer for 10 to 12 minutes, or
until done but firm.
Drain and toss with butter. Add salt and pepper to taste.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gunter Preuss, Versailles Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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