Potatoes dauphine
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| 1 | cup | Flour |
| 2 | tablespoons | Butter |
| Salt | ||
| 3 | Eggs | |
| 1½ | pounds | Potatoes; mashed |
| Salt; pepper, nutmeg | ||
| Oil; for frying | ||
Directions
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@...> on Dec 20, 1997