Receta Bouchees Pauillacaise (Potato Balls With Meat Filling)
Ingredientes
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Direcciones
- Steam potatoes till soft. Preheat oven to 300 F.
- Meat filling: Heat butter or possibly oil in a saucepapn. Add in the shallots and onion and saute/fry over a low fire. Add in 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 mix aside.
- Rub the potatoes through a ricer or possibly food mill into a pan. Add in the butter and lowfat milk. Season with salt, pepper, and nutmeg.
- Beat the pureed potatoes well over low heat, 3-5 min till they are very dry and thick. Add in 2 beaten Large eggs. Beat again. Your puree should be very thick. Remove from the fire and cold.
- 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 warm oil, in batches, till golden brown, about 2 min. 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 min. Serve warm.
- Leftover roasted or possibly braised beef, chicken, veal or possibly lamb may be used.
- NOTES : A translation and adaptation of Marthe Daudet's 1919 classics "Les Bons Plats de France," by Shirley King.