| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 6 | Servings | ||
INGREDIENTS
| 1 | lb | Russet potatoes; peeled and dices into 1-inch cubes, (3 cups) |
| 1/2 | c | Scalded milk |
| 6 | tb | (3/4 stick) unsalted butter |
| 1 | Egg | |
| 2 | Cloves garlic; peeled and mashed | |
| 1 1/2 | ts | Salt |
| Freshly ground pepper | ||
| 1/3 | c | Breadcrumbs |
| 1 | c | Sour cream |
| 3 | tb | Minced chives |
INSTRUCTIONS
A 12-cup madeleine mold. Serves 6 In a saucepan, cover the potatoes with cold salted water. Bring to a boil, partially cover, and cook for 15 minutes, or until tender. Drain and mash the potatoes with a potato masher, ricer, or through a sieve. Combine and mix the potatoes, hot milk, 2 tablespoons of the butter, egg, garlic, 1 teaspoon salt, and pepper. Melt 2 tablespoons of the butter in a skillet and saute' the breadcrumbs until lightly golden. Butter a 12-cup madeleine mold. Press about 2 teaspoons breadcrumbs in each cup. Freeze for 15 minutes. Preheat the oven to 400 degrees. Pack about 3 tablespoons of the potato mixture into each madeleine cup: melt the remaining butter and brush it over the madeleines. Place the mold on a baking sheet and bake until puffy and lightly browned, about 25 minutes. Nudge each madeleine out of the pan with the point of a knife. Cool on a rack and serve with the sour cream mixed with chives and 1/2 teaspoon salt. NOTE: Author of the book says "This is the creation of my friend Pat Opler, a natural cook who teaches cooking in Jackson Hole, Wyoming. Dip the madeleines in sour cream mixed with chives for cocktails." Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Feb 26, 1998
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