Yield: 4 servings
|1½ cup||white chicken stock|
|1.00 cup||idaho potatoes; peeled, diced small|
|1.00 tablespoon||unsalted butter|
|1||salt; to taste|
|1||freshly ground black pepper; to taste|
|1||truffle oil; optional|
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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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