| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Side, Dishes |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1 |
c |
Flour |
| 2 |
tb |
Butter |
|
|
Salt |
| 3 |
|
Eggs |
| 1 1/2 |
lb |
Potatoes; mashed |
|
|
Salt; pepper, nutmeg |
|
|
Oil; for frying |
INSTRUCTIONS
CHOUX PASTE
POTATOES
Make choux paste: Bring water, salt and butter to boil in a saucepan. Add
flour, stirring vigorously until dough leaves the sides of the pan. Add the
eggs, one at a time, stirring to incorporate each egg.(May be done in food
processor) Blend potatoes, seasonings and paste. Deep fry in small batches
until puffed and golden. NOTES : These potatoes are delicious with any kind
of meat. May be frozen and reheated in the oven before serving
Recipe by: Miriam Podcameni Posvolsky
Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on
Dec 20, 1997
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