Pommes duchesse

Yield: 1 Servings

Measure Ingredient
1¼ pounds Potatoes, Idaho, Boil, Peel & Rice
1 \N Egg yolk
1 tablespoon Butter, 1/2 oz.
\N \N Salt and pepper to taste
1 tablespoon Or so Parmesan cheese to taste

Boil 3 med. Idaho potatoes in lightly salted water until can pierce with knife. Peel & rice them - or use wire strainer--about 2½ cups Mix in the butter and then the egg yolk. (save white for another use) Salt and pepper to taste ( pinch of nutmeg - ooptional) CROQUETTE POTATOES;The mix can be chilled and rolled like a broomstick (or balls, or pears , or whatever shape you like) on a floured board, aand cut into 2 inch lengths, dipped into beaten egg then bread crumbs (3 slices of very stale bread coarsly chopped) or cornflakes or slivered almonds and deep fried at 350* until golden brown. Makes 12 pces.

Posted to JEWISH-FOOD digest V96 #113 From: alotzkar@... (Al)

Date: Sat, 28 Dec 1996 16:22:26 -0800

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