Name: Souffle Potatoes with Custard Royale
Ingredients: 4 lb Potatoes; 2 lb Spanish onions; 4 oz Butter; 1 ds Salt; 1 ds White pepper -- ground; 2 Cloves garlic -- per; Cocotte; 10 6-ounce; 4 Whole eggs; 8 oz Heavy cream; 1 ds Salt -- to taste; 1 ds White pepper -- to taste; Cocottes

Therefore when the trial comes (and often remains), we understand that while in the trial we are being firmly held in His wise and loving arms. As the trial humbles us, it manifests a weakness in us that causes us to cast a greater dependence on Him. We are forever weaned of our self-sufficiency and our self-reliance and learn to trust in His resources and not our own. God provides perfectly measured, sufficient grace (His divine assistance through the Holy Spirit) enabling us to remain in the trial with our faith intact. We are enabled to depend more on His strength and not our own. And we are enabled to trust Him for the working of Christlikeness in our lives (Jas. 1:2-4).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	American	American, Vegetarian	10	Servings

INGREDIENTS

4	lb	Potatoes
2	lb	Spanish onions
4	oz	Butter
1	ds	Salt
1	ds	White pepper — ground
2		Cloves garlic — per
		Cocotte
10		6-ounce
4		Whole eggs
8	oz	Heavy cream
1	ds	Salt — to taste
1	ds	White pepper — to taste
		Cocottes

INSTRUCTIONS

Preheat oven to 325 degrees.
STEP ONE: Preparing the Potatoes-- Sweat the onions in melted butter until
slightly browned. Peel and wash potatoes, slice thinly in the shape of the
cocotte (a small cup-shaped baking dish). Rub cocotte with whole butter and
garlic clove. Alternate layers of potato and sauteed onions, seasoning each
one until cocotte is full.
STEP TWO: Preparing the Custard Royale-- Combine 4 eggs, 8 ounces heavy
cream, salt, and white pepper and pour over cocottes, pressing gently on
potatoes to remove any air that may be trapped.
STEP THREE: Bake in preheated oven at 325 degrees F for approximately 45
minutes or until potatoes are tender and custard is set. Let sit 5 minutes
before removing from cocotte.
CHEF'S NOTE: Grated Romano cheese may be added for additional flavor.
Recipe By     : Stanley Nicas of the Castle Restaurant, Leicester, MA
From: Gary Watson <watson@rahul.Net>  Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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