| Cuisine: French | Type: Side Dish | Serves: 8 |
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Source:
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Le Cordon Bleu |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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2 lb boiling potatoes 6 egg yolks 3 oz butter |
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Instructions:
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1. Boil the potatoes in their skins (to minimize water absorbtion). When done, peel while hot and pass through a food mill. Add butter over heat and incorporate. Add 6 egg yolks off heat, one at a time. Mix well. Season. Pipe through a pastry bag onto parchment paper making small "choux" (about egg sized). Cook 10 minutes in hot oven just before serving. Should form a crust and brown just lightly. |
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Related recipes:
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None |
2001-03-10