| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Essnce09 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
c |
White chicken stock |
| 1 |
c |
Idaho potatoes; peeled, diced small |
| 1 |
tb |
Cream |
| 1 |
tb |
Unsalted butter |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
|
|
Truffle oil; optional |
INSTRUCTIONS
Boil the potatoes until very tender in the chicken stock. Using a hand-held
mixer, puree until very smooth. Incorporate the cream and butter. If too
thick, thin with more cream and butter. Season with salt, pepper, and
truffle oil. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2252 broadcast 07-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-03-1996
Recipe by: Emeril Lagasse
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