| 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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