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A Recipe for
Bouchees Pauillacaise (Potato Balls With Meat
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
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This Recipe for Bouchees Pauillacaise (Potato Balls With Meat is one of thousands in the Recipes-to-go Meat Cookbook.
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
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A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
Herb Tip |
This is a recipe for Bouchees Pauillacaise (Potato Balls With Meat from the recipe cookbook of Recipes-to-go (Meat)
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Food is an important part of a balanced diet. |
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No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
2 lb potatoes -- peeled, cut 1"
: cubes
2 TB unsalted butter
1/2 c milk
: salt and pepper
: nutmeg -- freshly ground
4 lg eggs, separated -- beaten
1 c fresh breadcrumbs
: vegetable oil for deep
: frying
: MEAT FILLING:
1 TB unsalted butter or veg oil
2 shallot -- minced
1 onion -- finely chopped
1 TB all-purpose flour
3/4 c beef stock
: salt and pepper
1 c beef or chicken leftovers --
: diced
Steam potatoes until soft. Preheat oven to 300 F.
Meat filling: Melt butter or oil in a saucepapn. Add the shallots and
onion and saute over a low fire. Add the flour and let brown. Moisten
with the beef stock. Season with salt and pepper and let reduce over
moderate heat. Stir in the diced meat. Set the mixture aside.
Rub the potatoes through a ricer or food mill into a pan. Add the
butter and milk. Season with salt, pepper, and nutmeg.
Beat the pureed potatoes well over low heat, 3-5 minutes until they
are very dry and thick. Add 2 beaten eggs. Beat again. Your puree
should be very thick. Remove from the fire and cool.
Make balls the size of an egg with the potato puree. Flatten them
lightly and make an indentation in the middle of each.
Heat oil to 365 F. Dip the balls of potato puree in beaten egg and
then in breadcrumbs. Fry in the hot oil, in batches, until golden,
about 2 minutes. drain on towels and put aside.
Pile the diced meat filling in the middle of each bouchee like a dome
and place in an ovenproof disih. Heat in the oven for 15 minutes.
Serve hot.
Leftover roasted or braised beef, chicken, veal or lamb may be used.
Shared by Sherilyn Schamber
Recipe By : Pampille's Table
From: Sherilyn Schamber <sherschm@concedate: Wed, 09 Oct 1996 08:45:33
~0700
Serves: 8
Bouchees Pauillacaise (Potato Balls With Meat Recipe brought to you by Recipes To-Go